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Oriental duck wing drumettes

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Ingredients

1 bag Brome Lake Ducks Wing Drumettes
180 ml (¾ cup) soy or tamari sauce
310 ml (1¼ cup) water
75 ml (1/3 cup) honey
2 cloves garlic, minced
15 ml (1 tbsp) freshly grated ginger
5 ml (1 tsp) assorted spices of your choice (nutmeg, cardamom, allspice, coriander, etc.)

Pre-heat oven to 165°C (325°F).
Combine the soy sauce, water and garlic. Heat in the microwave for 1 minute. Pour the warm liquid into the honey, mix well and add the spices. Place drumettes in a roasting pan and baste with the oriental sauce. Cover and bake for 3 hours.
Drain drumettes and serve. For crispier drumettes, drain them, place on a baking sheet and broil on the middle rack of the oven for 5 minutes, keeping a close eye on the drumettes, until golden brown.
Suggested side dishes: Jasmine rice and stir-fried vegetables

This recipe can also be made using duck thighs.