2 T. orange marmalade 2 tsp. sambal oolek or sriracha 2/3 cup brown sugar 1/2 cup low-sodium soy sauce 1/3 cup white sugar 1/4 cup water 2 tablespoons white wine vinegar 2 T. rice vinegar 1/2 tsp. ground ginger 1.5 lbs. chicken wings

Preheat oven to 475. In a small saucepan, stir together brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar and ground ginger. Bring to a boil. Reduce to low and simmer until reduced in volume by half, about 25 minutes. This makes a soy glaze, which will keep for 2 weeks. It is good on grilled chicken or fish. Line a sheet pan with aluminum foil. Pat chicken wings dry and spread out on pan. Drizzle with olive oil and season with salt and pepper. Toss to coat on all sides. Arrange in a single layer. Cook 22 to 24 minutes. Mix 1 T. soy glaze with marmalade and sambal oolek/sriracha. Spoon over the chicken wings. Return to the oven for 8 to 10 minutes, or until browned.