I've recently discovered that you can get duck wings in Asian markets for a very resonable price. I've been experimenting with different recipes, but have am having some difficulty keeping the skin crispy.
I've marinated the wings with ginger, soy, garlic, orange juice, honey, pepper. Since there's not a lot of meat on the wings, I thought I could roast the wings and they'd be done before the honey burns too much. Unfortunately, the wings are coming out chewy instead of crispy. Should I omit the honey in the marinade and just baste with if after the wings get crispy?