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Orange Ginger Wings

appetizers, chicken - other

1 cup orange juice concentrate
1/4 cup (each) cider vinegar and soy sauce
2 tablespoon sesame oil; (optional)
4 cloves garlic; minced
1 tablespoon ground ginger
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
3 pounds chicken wings
2 tablespoons liquid honey

In large resealable - Freezer bag or large bowl, mix together orange juice concentrate, vinegar, soy sauce, sesame oil (if using), garlic, ginger, salt and hot pepper sauce. Remove tips from chicken wings; separate wings at joint. Add to marinade; coat well. Cover and refrigerate for at least 4 hours. (Can be refrigerated for up to 24 hours. Or - Freeze flat in resealable bag for up to 1 week; thaw in refrigerator or cooler overnight.) Reserving marinade, place wings on greased grill over medium-high heat; close lid and cook, turning once, for about 30 minutes or until crisp and golden and juices run clear when chicken is pierced. Meanwhile, in small bowl, whisk reserved marinade with honey; brush over wings halfway through cooking.

Contributor: Canadian Living Magazine - August, 1998

Yield: 4 servings

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