Maple Chicken Wings and Baked Beans

Maple Chicken Wings

Ingredients:

3-4 pounds chicken wings
1/3 cup teriyaki sauce (gf)
1/2 cup lite soy sauce (gf)
2 tablespoons minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup

 

Directions:

Preheat oven to 30 degrees F.

Cut off chicken wing tips and snip the skin between the joints. (Or just buy the frozen wing pieces and thaw.) Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper. Toss to coat. Place pan on baking sheet and bake for approximately 1 hour, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.

Boston Baked Beans

Ingredients:

 

1 pound dried pinto or great northern beans
12 bacon slices cut into 1/2 inch pieces
8 cups water
1 1/3 cups chopped onion
1 cup ketchup
1/3 cup maple syrup
1/4 cup apple cider vinegar
1/8 cup dry mustard
2 tablespoons molasses
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground pepper

 

Directions:

Place beans in a large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain beans, set aside.

Preheat oven to 350 degrees F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add beans and all remaining ingredients to pot. Bring to boil.

Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (**Mine cooked in only 3 hours, so check regularly.**)

(Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)