Sesame-Ginger Wings

3-1/2 lbs. chicken wings, halved at the joint
4 c. low-sodium chicken stock
2/3 c. low-sodium soy sauce
1/2 c. honey
1-1/2 T. minced garlic
1 T. finely grated ginger
2 t. toasted sesame oil

. . . Arrange chicken wings in a single layer in a 9 x 13" baking pan. In a medium-size saucepan over medium-high heat, bring stock to a simmer; then stir in remaining ingredients. Let cool to room temperature. Then pour over chicken, cover tightly with plastic wrap, and refrigerate 36-48 hours. Stir every 4 hours.

Remove wings from marinade, shake off excess, and spread in a single layer on a rimmed baking sheet. Bake 45 minutes on middle rack of oven at 375 degrees, turning once halfway through, until deep golden brown. Transfer to a cooling rack and serve hot or at room temperature.

Serves 10-12.

From Best New England Recipes, p. 11.