MAPLE MARINATED CHICKEN WINGS

3 lbs. chicken wings
3/4 cup soy sauce
1 1/2 tsp. powdered ginger (or more to taste)
1 tsp. ground mustard (or more to taste)
1/4 tsp. garlic powder (or more to taste)
3 cloves garlic, minced (optional)
1 1/2 Tbsp. maple syrup
1 tsp. dried chives

Cut tips off chicken wings and pierce each wing with a fork.

Mix remaining ingredients in a separate bowl; reserve some sauce for basting wings during cooking.

Place a layer of wings in a bowl or baking pan. Pour enough marinade over wings to coat them. Continue to add layers of wings and marinade, one layer at a time, until all the sauce is used. Cover and refrigerate at least 4 hours.

WHEN READY TO COOK:
Remove from refrigerator. Preheat oven to 375 degrees F.

Arrange wings on foil-covered baking sheet. Use a pastry brush to paint each wing with a dab of the reserved sauce.

Bake 45 to 55 minutes.

Servings: 6
Source: The Maple Syrup Book by Janet Eagleson and Rosemary Hasner