HONEY AND GINGER-GLAZED CHICKEN WINGS

3 to 4 lbs. chicken wings
FOR THE MARINADE:
1 cup honey
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
1 Tbsp. peeled, minced fresh ginger
1 Tbsp. chopped fresh cilantro stems

Cut wings into sections; discard tips or save for stock.

Combine the marinade ingredients in a large bowl or a large, resealable plastic bag. Add wings to the marinade and toss well to coat. Refrigerate at least two hours and up to overnight.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Remove wings from marinade and place in a single layer in a large baking pan. Drizzle with 1 cup of the marinade.

Bake, basting with pan juices, until wings are firm and cooked through, 30 to 45 minutes. Remove to a serving platter and cover to keep warm.

Pour cooking juices from pan into a small saucepan. Over medium heat, bring to a boil and cook until reduced and slightly thickened, about 15 minutes. Spoon over the wings and serve.

Makes 24 to 36 wings
Adapted from source: All Around the World Cookbook by Sheila Lukins