Ingredients

1 cup Sweet Orange Marmalade

1/2 cup Honey

1/3 cup Soy Sauce

1 1/2 tablespoons Rice Wine Vinegar

3 tablespoons Ginger [fresh, grated]

1 tablespoon Garlic [minced]

1 teaspoon Red Pepper [crushed]

3 pounds Chicken Wings

3 Scallions [green part, sliced thin, for garnish}

Preparation

  1. Make Marinade/Glaze: Whisk ingredients in a medium bowl to blend. Scrape half into a ziptop bag. Add wings; turn to coat. Refrigerate at least 2 hours, turning bag occasionally. Cover and refrigerate remaining Marinade/Glaze.

  2. Make Chicken Wings: Heat oven to 450°F. Line 2 rimmed baking sheets with foil. Put a wire rack in each pan; coat with nonstick spray.

  3. Place wings in a single layer on racks (discard bag and contents). Bake 20 minutes, turning once. Brush with some of the reserved Marinade/Glaze. Bake 10 minutes, turning once and brushing again, until wings are lightly browned. (If desired, broil 1 to 2 minutes per side to char slightly.)

  4. Transfer to a serving platter. Pour remaining Marinade/Glaze into a bowl; serve as a dipping sauce. Garnish with scallions and orange wedges.