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1
In a small bowl, combine marinade ingredients. Whisk thoroughly. This marinade can be made a day or two ahead and stored in the refrigerator.
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2
In a large, shallow baking dish arrange wings, add sauce, cover and marinate 1 hour in refrigerator.
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3
Preheat oven to 375u00b0F. Bake, uncovered, for 40 minutes until meat is tender. Remove from oven and transfer wings to an ovenproof serving dish. Turn oven down to 200u00b0F and keep wings in warm oven.
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4
Pour cooking juices into a saucepan and reduce over medium-high heat for 15 minutes. Stir in white and light green parts of minced onions. Cook an additional 10 to 15 minutes, stirring regularly to keep it from burning, or until thick and sticky.
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5
Pour half of sauce over wings and toss to coat thoroughly. Arrange on serving platter. Drizzle with a little of remaining sauce, sprinkle with remaining green onions and sesame seeds. Serve immediately. Pass additional sauce at table if desired or keep for leftovers.
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6
MAKE AHEAD: While these are best the day they are made, they hold up well and can be made a day ahead. Reheat, covered, in a slow oven until warmed all the way through. Garnish with onions and sesame seeds. Serve hot.
