Szechuan Orange Chicken Wings

This is a great recipe for those who love Szechuan orange chicken. It is easier than the stir fried version done with the chicken meat. You can serve it with rice for a main course, but I like to serve it as finger food as an appetizer.

2 lb. chicken wings

MARINADE:

3 cloves garlic, minced
4 tsp. minced ginger root
4 tsp. minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 Tbsp. hot Chinese chili paste
2 Tbsp. frozen orange juice concentrate
2 Tbsp. grated orange peel
3 Tbsp. soy sauce
3 Tbsp. honey
1/2 tsp. oriental sesame oil

Cut off the wings tips and reserve for making stock. Cut the remaining wing in half.

Combine all the ingredients for the marinade. Add the wings to the marinade, place in a clean plastic bag, tie securely and marinate for a few hours in the refrigerator, turning the bag occasionally to make sure the wings are well coated.

Preheat the oven to 400 Degrees F. Line a baking dish with parchment paper. Arrange the wings in a single layer. Bake for 20 minutes, brush with the marinade, turn wings, brush other side and bake 15 minutes longer. Serve hot or at room temperature. Makes approx. 24 pieces.