1 ½ cups buttermilk 1/3 cup maple syrup 2 oranges, seeded, peeled, and sectioned 1 tsp. cinnamon 20 chicken wings
Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.