20 chicken wings
1 c. orange juice
1 c. soy sauce
1 c. water
1 c. brown sugar, firmly packed
Zest of 2 oranges, minced (I use grater to zest these; it's faster)
4 cloves garlic, minced
1 tbsp. ginger, minced

Cut the chicken wings at the flexible joints. Throw away the wing tips or save them for stock.

Combine the rest of the ingredients in a large bowl. Stir to dissolve the sugar. Add the chicken wings and stir to coat them with marinade. Cover and refrigerate overnight, turning the wings once or twice to make sure they are coated evenly.

Remove the wings from the marinade and arrange them close together on a well-oiled baking sheet. (The marinade can be used again; reserve chilled or frozen.)

Bake at 375 degrees for 45 to 60 minutes. Place the sheet in the lower to middle part of the oven and turn them halfway through the cooking time. They should be glossy and look sticky. Liquid in the pan should evaporate. Garnish with orange slices and green onion.