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Szechwan Barbecue Chicken Wings

DIRECTIONS

Advance Preparation:
Rinse chicken wings with cold water, then pat dry. Cut off and discard the wing tips. In a large bowl, combine the barbecue sauce ingredients and mix thoroughly. Add the wings and mix to coat evenly. Cover and refrigerate for 8 to 24 hours, turning the wings 2 or 3 times. All advance preparation steps may be completed up to 8 to 24 hours before you begin the final cooking steps.
Final Cooking Steps:
Prepare the garnish by cutting the orange into 1/8-inch slices. Make a cut from the center to the edge of each slice; twist the slice and set aside to use as a garnish. If using a gas barbecue, preheat to medium (350º). If using charcoal or wood, prepare a fire. When the gas barbecue is hot or the coals or wood is ash covered, brush the cooking rack with oil, then lay the wings on the central, hottest part of the rack. Cover the barbecue. Barbecue the wings for about 30 to 40 minutes, turning them over every 10 minutes and brushing on more of the marinade. The wings are done when the skin turns a mahogany color. Serve at once.
If cooking the wings in the oven, preheat the oven to 375 degrees. Line a shallow baking pan with aluminum foil, spray a nonstick wire rack with a vegetable-oil cooking spray, and place the rack on the foil. Place the wings on the rack and roast for 1 hour. After the first 30 minutes of roasting, brush the wings with more marinade, turn the wings over, brush on more of the marinade, and roast another 30 minutes, Transfer the wings to a heated serving platter, garnish with the orange twists, and serve at once.