• 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.