I’ve had these marinating for two days in a puree of shallot and ginger, plus orange marmalade, soy sauce, rice wine vinegar, chile flakes and a little peanut oil. Think I’m just going to cook them in the oven — it’s cold and damp outside. Probably gently braise them at 200f for an hour or so, then broil them at the end. Hopefully the broil will give them at least a little charred flavor.