Instead of whole wings, whose bony tips burn easily in a hot oven and which are hard to handle for stand-up eating, this recipe uses the largest, meatiest sections of the wings. The marinade, a mild yet complex mix of Asian flavors, is also good on baby back ribs or chicken breasts or legs.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).