Korean Style Chicken Wings - cooking recipe

Ingredients

2 1/2 lbs chicken wings, tips removed, joints separated
1/4 cup soy sauce
1/4 cup dry sherry or 1/4 cup rice wine
2 tablespoons sugar or 2 tablespoons honey
2 garlic cloves, finely minced
1 tablespoon sesame seeds (optional)
1 tablespoon sesame oil
1 teaspoon ginger, finley minced
1/8 teaspoon chili oil (or as desired)
pepper, as desired

Preparation

Mix everything except chicken in a 2 gal. ziplock or baking pan.
Add wings and marinate at LEAST 4 hours in the refrigerator.
(It's best if you let marinate overnight, up to 24 hours.)
I mush the bag each time I open the fridge to help it along.
Take out of fridge 1/2 hour before cooking.
Drain wings, save marinade in saucepan.
Bring marinade to boil, remove from heat and cool a bit.
BBQ or broil wings until brown, about 15-20 minutes.
Turn and baste frequently with reserved marinade.