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2-1/2 pounds Chicken wings
4 ounces Vermont Maple Syrup
5 Tbsp Chili sauce
1 onion, chopped finely
2 Tbsp Cider vinegar
1 Tbsp yellow Mustard
1 tsp Worcestershire sauce
Combine maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish, add chicken wings, and mix well until wings are coated. Cover and put in the refrigerator for 4-5 hours, turning occasionally. Grill, or oven bake until thoroughly cooked, basting occasionally.