1 cup (250 ml) maple syrup

1/4 cup (60 ml) white wine vinegar

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) prepared horseradish

3 tbsp (45 ml) Dijon mustard

3 cloves garlic, chopped

3 whole star anise

2 tbsp (30 ml) olive oil

24 chicken wings

Salt and pepper

In a saucepan, combine all the ingredients except the chicken. Bring to a boil, reduce the heat and simmer until syrupy. Let cool.

Cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips.

In a large Pyrex dish or sealable plastic bag, add the chicken and the marinade. Cover the dish or seal the bag. Refrigerate for 8 to 24 hours.

Preheat the grill, setting the burners to high. Oil the grate.

Reduce the heat to low. Drain the wings and discard the marinade. Season with salt and pepper.

Place the wings on the grill and cook, turning regularly, for 25 to 30 minutes, or until the meat pulls easily from the bone.

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