Orange-Maple Wings

"Maple Syrup Cookbook" by Ken Haedrich

Yield: 4-6 appetizer servings

1-1/2 cups buttermilk
1/3 cup pure maple syrup
2 oranges, peeled and sectioned
1 teaspoon cinnamon
2-2-1/2 pounds chicken wings (about 16-20)

Mix the buttermilk and maple syrup in a large bowl. Briefly process the
orange sections and cinnamon in a food processor or blender to make a
coarse puree. Stir the orange mixture into the buttermilk, then add the
chicken wings. Stir to coat. Cover and refrigerate for at least 1 hour or
up to 24 hours, stirring every now and then. Preheat the oven to 400
degrees F. Arrange the wings in a shallow baking pan so they are not
touching one another. Bake for 20-30 minutes, or until golden and crispy;
turn the wings every 5 minutes to make sure they are evenly browned. Brush
occasionally with some of the remaining marinade, but not in the last 5
minutes of cooking time.



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