1 cup orange marmalade
2 tablespoons hoisin sauce
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon “rooster” chili sauce
Cut tips off the chicken wings and save tips for the stock. Slash the inside of each wing joint to hep them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the dry rub, coating them evenly. Prepare the grill for cooking over direct medium heat. In a small saucepan, warm the marmalade and add the hoisin, soy sauce,vinegar, and rooster sauce. Cook over low heat for 5 minutes. Remove from the heat. Grill the wings, turning often, for 30 minutes, or until they are nicely browned and the juices run clear. You may serve the wings whole or cut them into single-joint segments. Transfer the wings to a bowl. If necessary, warm the glaze just to loosen it up and then pour it over the wings. Toss to coat well and serve.