Maple Spiced Chicken Wings

Step 1: Marinade ... Add the olive oil, thyme, cayenne, salt and pepper to a large ziploc bag along with the chicken; close up the bag and massage or squeeze the chicken around to coat all the drumettes. If you don't want to use the "baggie" method. Just mix the seasoning and sprinkle over the chicken and make sure to rub the spices in. The chicken should marinate in the refrigerate at least 1 hour up to 8 hours - the longer the better.

Step 2: Glaze ... Add the maple syrup, honey, mustards, vinegar, soy sauce, grated onion (and make to grate it over the bowl so you get all the juice from the onion), and the garlic. Bring up to medium heat and cook 2 minutes. Remove from the heat and set off to the side until you are ready to use it.

Step 3: Chicken ... Remove from the baggie and let is rest to take the chill off. You never want to cook ice cold meat. This is best grilled on an outside grill as I mentioned, but an inside grill pan is your next best bet. Also, these can be baked, however the skin doesn't crisp up, so the result will be different.

Step 4: Grill ... Add the chicken to a medium-hot grill, you want the chicken to get a nice crisp skin. Cook the chicken rotating them often for about 10-12 minutes to crisp up the skin a bit and to let some of the fat cook out of the skin. If we put the glaze on right away the chicken would just burn. Once the skin has crisped up a bit, add the glaze making sure to brush all sides. Cook an additional 10-15 minutes until the chicken is done. Cooking times may very depending on the size of the drumettes.

Step 5: Serve ... As I said, these are great appetizers or serve them family style for a easy dinner. They are messy ... so have plenty of napkins on hand. ENJOY!