Chinese Chicken Wings

• 3-5 pounds of chicken wings
• 2 large cloves of garlic, crushed
• 2 teaspoons grated fresh ginger root
• 1/2 cup soy sauce
• 1/4 cup sherry

Directions

Rinse and dry the wings. Separate the sections of the wings at the joints, discarding the tip section. Place in wings in a 13 x 9-inch rectangular glass baking pan or a plastic bag with a zip top. Mix the remaining ingredients together, stirring well to combine. Pour this marinade over the wings. Cover and refrigerate several hours or overnight.

Preheat the oven to 400 degrees F. Remove the wings from the marinade and place on a shallow baking sheet. Don't crowd the wings. I like to line my baking sheet with foil to help with the cleanup. Bake the wings for 30-45 minutes, until crispy and golden brown.

Remove the wings from the oven and cool for 10-15 minutes before serving. These wings can be served warm or cold. I like them best, slightly warm, but not hot from the oven, Be sure you have plenty of napkins on hand.