For a Thanksgiving spin on wings, try using this cranberry plum glaze. It's quick and easy to make for any main dish.
In a large skillet or pan, heat soy sauce and brown sugar until melted. Add all remaining ingredients excluding sesame seeds. Let the sauce chill at room temperature for 20 minutes so the sauce is not too hot.
In a separate bowl, pour the marinade over the wings and let it marinate for 30 minutes at room temperature. Place the marinating wings in the refrigerator and marinate for at least 3 hours. For best results, marinate overnight. Remove the wings from the refrigerator and let it sit in room temperature for 15 minutes. Preheat the oven to 375 degrees.
Place the wings on a baking tray and bake until they begin to brown and save the remaining marinade in the bag. Do not pour the marinade over the wings into the baking tray, as the leftover marinade should be used for basting the wings. While the wings are baking, heat the marinade in a pot until it comes to a simmer. Reduce the sauce and let it thicken on medium heat.
Baste the wings with the sauce and flip the wings until both sides brown. Let the wings cook for 30 minutes or until nicely glazed and brown. Note: larger wings can take longer. To check if the wings are done, stick a knife in the thickest part of the wing near the bone and see if any pink/blood liquid comes out. If not, the wings are done.
Sprinkle with sesame seeds and serve on a platter.