Put the above ingredients into a large stock pot. Add enough water to just cover the wings. Set the pot on the stove over high heat, uncovered and bring to a boil, reduce to a low boil for 10 minutes. Remove and drain well. Parboiling keeps the wings succulent and tender, not dry! This is easy and sooo much better than deep fried!

Remove the wing sauce from the heat and transfer it to a large bowl. Toss the wings in the sauce until they are completely coated. Spread the wings out on a broiler pan lined with foil (if you want to make clean up even easier) and sprayed with a non-stick cooking spray. Broil them for about 9-10 minutes on side one. brush them with more sauce, flip, again adding more sauce and broil side two, about 7-8 minutes or until they have great caramelization.

Cook this over a low heat, stirring until the ingredients are well incorporated. The buffalo sauce gives it just a bit of spice and the marmalade a sweetness that becomes a sticky, gooey delicious coating for the chicken!