Makes 64, or enough to serve 8
|4||teaspoons ground ginger|
|1||cup maple syrup|
|1/2||cup hoisin sauce|
|1/2||cup orange juice|
|2||cloves garlic, crushed|
|2||tablespoons peanut oil|
|2||tablespoons toasted sesame oil|
|32||chicken wings (about 6 pounds), halved, or 64 pieces|
1. In a large bowl, mix the ginger, maple syrup, hoisin sauce, orange juice, garlic, and peanut and sesame oils.
2. Add the wings and turn them in the mixture. Cover with plastic wrap and refrigerate for at least 4 hours or as long as overnight.
3. Set the oven at 400 degrees.
4. With tongs, lift the wings from the marinade. Transfer them to a rimmed baking sheet, arranging them in one layer. Pour the marinade into a saucepan.
5. Roast the wings for 20 minutes, turn them over, and continue roasting for 20 additional minutes.
6. Meanwhile, bring the marinade to a boil. Let it bubble for 2 minutes or until it is syrupy.
7. Turn on the broiler. Brush the wings with extra marinade. Broil the wings 12 inches from the broiling element — watching them carefully — for 2 minutes, turning once. The wings can burn easily; don’t leave the stove.