M is for MapleApril 16, 2012
Every year, the park district near me has a pioneer pancake breakfast. It’s always in March. It’s generally very cold outside. We have a wonderful breakfast made with homemade maple syrup. We get to see how the syrup is made, as well as learn about pioneer times. The volunteers are dressed in period clothing and have demonstrations on school, making candles, trading, hunting and, of course, syrup making.
Usually it’s very cold outside and I feel badly for the volunteers. Not this year. The weather was beautiful. Meeshie played school and a few of her friends tried their hand at archery. Archery was very popular this year, I think it’s because of the Hunger Games.
A few years ago, I bought a small collection of recipes that feature maple syrup. Have you ever had chicken wings made with maple syrup and chili sauce? The sweet glaze has just the right amount of heat to complement the chicken. This marinade would also taste great on pork chops, or chicken breasts.
I found this recipe and made it for my husband, the lover of chicken wings. Perfect for grilling, but you can also broil these in the oven.
- 2.5 lbs chicken wings, (Use kitchen scissors or a sharp knife to separate wings at each joint. Discard the wingtips and cook the remaining two sections)
- 1/2 C Maple Syrup
- 1-5 T chili sauce (I made it with 2 and Meeshie never said a word. It still had a small kick, but use your discretion)
- 1 small Onion, chopped
- 2 T Cider Vinegar
- 1 T Mustard
- 1 t Worcestershire sauce
Whisk the syrup, chili sauce, vinegar, mustard and Worcestershire together until combined. Place wings in a gallon-size Ziploc bag and cover with onions and marinade. Marinate the wings for at least 4 hours in the refrigerator, turning occasionally. Grill the wings until thoroughly cooked.