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Maple BBQ Chicken Wings by Chef Michael Olson

Serves 4 as an appetizer

Try this spice rub mixture on other of your favourite grilled foods: chicken breast, pork tenderloin, or even mixed into ground beef for burgers.

1 kg (2 lbs) chicken wings 
50 g (¼ cup) sugar
15 g (1 Tbsp) coarse salt
15 g (2 Tbsp) chili powder
6 g (1 Tbsp) paprika
4 g (1 tsp) garlic powder
4 g (1 tsp) onion powder
2 g (1 tsp) ground cumin
2 g (1 tsp) ground coriander
2 g (1 tsp) ground black pepper

Glaze: 60 mL (¼ cup) maple syrup 60 mL (¼ cup) apple cider vinegar Sriracha hot sauce, to taste

  1. Preheat the BBQ to 300 F (150 C) (medium-low).  Rinse the chicken wings and pat dry. 
  2. In a mixing bowl, stir the sugar, salt, and spices to blend well.  Set aside 1 Tbsp (15 mL) of the spice rub and toss the remaining rub onto the chicken wings, coating well.  This can be done up to 2 hours ahead of time and chilled. 
  3. Grill the chicken wings, with the lid down, for an hour, turning once. For the glaze, stir the maple syrup, vinegar and reserved 1 Tbsp (15 mL) of spice rub together, adding Sriracha hot sauce to taste. Brush this over the chicken wings and BBQ them 15 minutes more.  

Serve immediately.

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