How to make it

  • Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
  • Heat oven to 350F. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
  • Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
  • Remove the wings from the oven and preheat the broiler. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300F oven, opening the foil packet to uncover the wings.)
  • To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.

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