Chicken Wings with Spicy Chili Sauce
Photo by Oxmoor House
Ingredients
- 1 small onion, diced
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Celery sticks
- 2 ½ pounds chicken wings (about 13 wings)
- ½ cup chili garlic sauce (we tested with Tuong Ot Toi)
- ¾ cup maple syrup
Cut off wingtips, and discard; cut wings in half at joint. Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally. Remove chicken...
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