2 1/2 lb. chicken wings, skinned
3/4 c. maple syrup
1/2 chili sauce
1 small onion, diced
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. dried crushed red pepper

Cut off wingtips and discard; cut wings in half at joint. Stir together syrup and next 5 ingredients; reserve 1 cup mixture and chill. Place chicken in a heavy-duty zip-top plastic bag; pour remaining syrup mixture over chicken. Seal and chill 4 hours, turning chicken occasionally. Remove chicken from marinade, discarding marinade. Grill chicken, without grill lid, over medium-high (350°F to 400°F) for 30 minutes or until done, turning and basting occasionally with reserved 1 cup syrup mixture.

Yields 8 appetizer servings.