Mahogany Chicken Wings - cooking recipe

Ingredients

6 -7 lbs chicken wings
1 1/2 cups soy sauce
3/4 cup dry sherry
3/4 cup chinese plum sauce
18 green onions, minced
6 garlic cloves, minced
3/4 cup cider vinegar
1/2 cup honey

Preparation

In a 3 quart saucepan, combine all ingredients except wings.
Bring to a boil and simmer 5 minute.
Let cool.
Split wings and discard tips, pour cooled sauce over wings and refrigerate overnight.
Place oven racks in upper and lower thirds of oven.
Preheat to 375 degrees.
Oil 2 large shallow roasting pans.
Drain wings, and bake uncovered 1-1 1/2 hours, basting every 20 minutes.
with remaining sauce and turn to brown evenly.
Switch pans halfway through cooking.
Let wings cool and wrap and store for up to 3 days.
Serve at room temperature.