Sticky Asian Chicken Wings

This recipe comes from myrecipes.com, visit their website for more.

INGREDIENTS:

• 20 large chicken drumettes, skinned (about 1 1/2 lb.)
• 2 tablespoons toasted sesame oil, divided
• 5 tablespoons Astor Apiaries NJ Wildflower Raw honey 
• ¼ cup unsalted chicken stock
• 2 ½ tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 ½ tablespoons sambal oelek (ground fresh chile paste)
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted roasted peanuts, chopped

DIRECTIONS

1. Preheat broiler with rack 6 inches from heat.
2. Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.
3. Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and the remaining 1 tablespoon of oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.
4. Combine the first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons of marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.