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CHICKEN WINGS WITH MAPLE SYRUP GLAZE Chicken wings with maple syrup glaze
about 1 kg chicken wings or thighs/drumsticks
maple syrup marinade:
125 ml Canadian maple syrup
75 ml chilli sauce or "Heinz" tomato ketchup
1 small onion
2 tbsp apple wine vinegar or white wine vinegar
1 tbsp Dijon mustard
1 tsp Worcestershire sauce or "Kikkoman" soy sauce

Chop the onion finely. Combine the marinade ingredients in a sturdy, large plastic bag large enough to hold the sauce and the chicken pieces.

Add the chicken pieces in the bag, seal it and place to marinate in the refrigerator for four hours, turning the bag occasionally.

Carrot and celery sticks with blue cheese dip Place the chicken pieces on a baking sheet covered with parchment paper. Bake at 190 °C for about 45 to 60 minutes or until cooked through, brushing the pieces with the marinade every now and then during baking.

Serve the chicken wings hot, eg with carrot and celery sticks accompanied by blue cheese dip (see the picture on right).

Recipe source: adapted from "Ailes de poulet glacées à l'érable", Radio Canada/Bouledogue Bazar, 2003.


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