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48 Reuven Raw Split Chicken Wings, thawed 
1/2 cup (125 ml) orange marmalade
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml)   low-sodium soy sauce
1 tbsp (15 ml) garlic, minced
1 tbsp (15 ml) lime juice
1/4 tsp (1.25 ml) cayenne pepper

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  • Preheat oven to 425°F (220°C).
  • Mix together marmalade, vinegar, soy sauce, minced garlic, lime juice and cayenne. Place marinade and wings in a plastic resealable bag and seal. Coat evenly by moving wings around in the bag. Marinate wings in refrigerator for at least an hour or preferably overnight.
  • Spray a baking pan with vegetable oil spray and spread wings out on tray.
  • Pour marinade from bag into saucepan and bring to a boil. Gently boil marinade for a couple of minutes. Use cooked marinade for basting wings.
  • Roast wings until skin is crispy and brown, about 40 to 50 minutes. Baste after 15 minutes and 3 more times until fully cooked through, the juices run clear when pierced, and reads 165°F (74°C) on a meat thermometer. Remove from oven and serve.
  • Cook time 50 min

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