Deep Dark Mahogany Glazed Wings
1 pound (or more) chicken wings, disjointed with tip sections reserved for another use (or discarded)
For the baking sauce, may be doubled or tripled, etc.
(I usually double, for extra sauce):
6 Tablespoons Dark Soy Sauce (Kikkoman, for example)
2 Tablespoon Dry, Pale Cocktail Sherry (not sweet sherry)
3 (or more) Tablespoons granulated sugar
2 to 3 cloves garlic, smashed
3 sliced, peeled fresh ginger (about the size of a quarter)
1 to 2 teaspoons vegetable oil
Preheat oven to 400 * (F)
Method: Line a shallow baking pan with foil, and spray with non-stick cooking spray (or brush lightly with vegetable oil), to facilitate easy clean up.
Combine all sauce ingredients in a saucepan and bring to a boil, cook just until sugar dissolves. Allow to cool a bit.
Arrange wing pieces in a single layer on the foil lined pan. Pour the sauce mixture over all, and turn to coat pieces to coat evenly.
Place the pan of wings in the hot oven, turning from time to time, and spoon
sauce over to keep them moist.
Bake for 30 to 45 minutes until completely cooked through and tender.
May be placed under a hot broiler for a few minutes if you like crisper skin.
Watch carefully, as they burn easily.
Serve hot, warm, or at room temperature, garnished with thinly sliced scallions,
chives, and/or a sprinkle of sesame seeds.