Maple Teriyaki Wings
chicken wings
freshly squeezed lemon juice from 2 lemons
2 tbsp grade B dark  amber Vermont maple syrup
1/4 tsp ground pepper
2 cloves garlic

half large onion, diced3 cloves garlic, chopped
2 tbsp olive oil
soy paste or soy sauce
more maple syrup

Mix ingredients under group 1 in a bowl, cover with plastic wrap, and refrigerate for at least a couple of hours to marinade the wings. Drain and place the wings on a tray, cover with aluminum foil and bake in the oven at 350 degrees for about an hour.

In a large skillet, sautee onions and garlic in olive oil until they caramelizes, then add baked chicken wings. Add soy paste and maple syrup*, coat initially, and let it brown a little before turning the wings.

*the soy paste and maple syrup added to the skillet gives the sweetness and salty flavors and are subjective to the individual’s taste, so use a little first, then add more depending on your taste. I probably add about a tbsp of soy paste and 1/2 tbsp maple syrup per 6 pieces wings. enjoy!