Chinese Chicken Wings

• 32 chicken wings
• salt and pepper
• 3 tablespoons lemon peel, grated
• 1 12 cups lemon juice, fresh 6-8 lemons
• 1 cup sugar
• 34 cup sherry wine or 34 cup apple juice
• 6 tablespoons soy sauce
• 2 tablespoons chili sauce, Sriracha brand
• 1 teaspoon salt
• 2 tablespoons ginger, fresh minced
• 3 tablespoons cornstarch
• 3 tablespoons water
• black sesame seed
• sesame seeds
• scallion, minced (optional)

1. Preheat oven 350*.
2. Disjoint chicken wings use drumettes use tip for other purpose.
3. (each wing should provide 3 pieces, 1 tip and 2 drumettes) Reserve tip for soup stock or toss.
4. arrange drumettes on 1 - 2 shallow baking pans season to taste with salt and pepper.
5. Bake 45 to 50 minutes or lightly browned and tender turn every 15 minutes.
6. meanwhile Combine Lemon peel, Juice, Sugar, Sherry, Soy sauce, Chili Sauce, Salt and ginger in medium saucepan.
7. Bring to boil over high heat.
8. Stir together the cornstarch and water untilsmooth and stir into the hot mixture.
9. Continue boilling until the sauce is slightly thickened.
10. Remove from heat and allow to cool to room temperature.
11. When wings are done, toss them with 1-1 1/2 cups glaze.
12. Sprinkle with Black sesame and sesame seeds, garnish with onion tops.
13. serve hot with remaining sauce as dip.

chicken, salt, lemon peel, lemon juice, sugar, sherry wine, soy sauce, chili sauce, salt, ginger, cornstarch, water, black sesame seed, sesame seeds, scallion

Taken from www.food.com/recipe/chinese-chicken-wings-380999 (may not work)