Orange Glazed Chicken Wings

Combine honey, orange marmalade, orange juice, soy sauce, ginger, lime juice and garlic in a mixing bowl. Whisk until well-combined.

Snip off wing tips and discard. Cut each wing into two sections. Place in a 1-gallon resealable plastic bag and add orange mixture. (Or add wings to marinade in bowl and stir to coat.) Refrigerate at least 2 hours or overnight.

Heat oven to 375 degrees F. Line 2 roasting pans with nonstick foil or spray with nonstick cooking spray.

Remove wings from marinade, setting marinade aside. Place wings in roasting pans in a single layer, with space between each. Roast 15 minutes, turn and roast 10 minutes longer. (Can be made ahead to this point and refrigerated 1 to 2 hours.)

Place reserved marinade in a large saucepan, bring to a boil on high heat, reduce heat slightly and boil until reduced by half, about 8 to 10 minutes. (Watch so it doesn't boil over and reduce heat if needed.)

Heat broiler and place oven rack in top position. Brush wings with boiled marinade. Broil about 2 minutes, or until golden brown. Sprinkle with green onions.