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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.