Mahogany Chicken Wings

• 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

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

chicken, soy sauce, dry sherry, chinese plum sauce, green onions, garlic, cider vinegar, honey

Taken from www.food.com/recipe/mahogany-chicken-wings-83623 (may not work)