Sent-in by: Melody (Arizona)
Source: Adapted from the National Chicken Council 

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Ingredients: 

• 1/2 cup undiluted orange juice concentrate
• 3tbsp fresh lemon juice
• 1/4 cup of hoisin sauce 
• 1tbsp of canola oil, coconut or olive oil (It makes absolutely ZERO difference) 
• 3tbsp minced fresh ginger
• 3 garlic cloves, minced
• 2lbs (about 24) chicken wings
• 3 scallions jullian cut

Instructions: 

1. Put orange juice concentrate, lemon juice, hoisin sauce, canola oil, sugar, ginger and garlic in a large resealable bag. Seal and shake to mix.
2. Add chicken wings, seal and shake to coat. Refrigerate overnight or up to 3 days. 
3. Preheat oven to 400 F. Line a large sheet pan with greased aluminum foil. 
4. Remove wings from marinade, but save the marinade. 
5. Spread wings on prepared pan, bake for 25 minutes, remove from the oven and brush (or toss) with the saved marinade. 
6. Bake another 20 minutes or until wings are brown and shiny. Garnish with sprinkled scallions to serve. ​​​

Makes 6 servings as an appetizer.

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