12 broiler-fryer chicken wings (about 2 lbs.)
1/4 c. vegetable oil
1/4 c. orange juice
1/4 c. soy sauce
1/4 c. honey
1 bunch scallions, cut into 2 inch lengths
2 cloves garlic, peeled and halved
1 tsp. ground ginger
1 (16 oz.) can baby carrots, drained

Fold wing tips under thickest joint. In a large skillet, heat oil over medium heat. Add chicken; brown on all sides. Drain off excess fat. Reduce heat. Add orange juice, soy sauce, honey, scallions, garlic, and ginger. Stir wings to coat with sauce mixture. Simmer, covered, about 15 minutes, turning occasionally. Add carrots, turning to coat with sauce. Increase heat and cook, uncovered, about 5 minutes, until liquid is evaporated, wings are glazed and fork can be inserted in chicken with ease. Remove garlic before serving.