2 to 3 lb. whole chicken wings
1 c. maple syrup
2/3 c. chilli sauce
1/2 c. finely chopped onion
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. crushed red pepper flakes

Cut chicken wings into 3 sections; discard wing tip section. In a large, resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to the remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade.

*Grill chicken covered over medium heat 12 to 16 minutes, turning occasionally. Brush with reserved marinade. Grill uncovered 8 to 10 minutes or until juices run clear, basting and turning several times.

*The wings may be baked in a 375°F oven for 30 to 40 minutes or until juices run clear.

Yield: 6 to 8 servings.