18 lbs. chicken wings
1 qt. soy sauce
1 qt. water
4 c. (2 lbs.) granulated sugar
4/5 qt. sherry wine or sake
4 cloves garlic, finely chopped
4 tbsp. fresh ginger, or
1 tsp. ginger powder
2 tbsp. Worcestershire sauce
Use a small saucepan and add all ingredients together. Stir
until sugar is dissolved and marinate meat 5-6 hours or overnight.
5-6 hours is a milder flavor; overnight is a stronger flavor. Singe
wings if needed, to remove hair. Remove wing tips and discard or
save for chicken stock. Divide each wing in half. Place wings
in marinade and leave overnight. Arrange chicken pieces in a single
layer in a shallow pan on a rack if possible. Line pan with foil.
Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place
in a chafing dish to keep hot. Serves 150.