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2 to 3 pounds of chicken wings, separated into the mini-drumstick and winglet parts
1/8 to 1/4 cup vegetable oil
6 Tablespoons brown sugar
6 Tablespoons soy sauce
1/2 cup sherry or rice wine
1/3 cup water
1 or 2 garlic cloves, minced
1. Mix the marinade, pour it over wings, and place wings in double aluminum- foil lined cookie sheet, well oiled with the vegetable oil. The wings should sit in the marinade for one to two hours before cooking for best flavor.
2. Bake wings at 475 degrees F for thirty minutes.
3. Turn wings over and bake for another thirty minutes or until they are dark and caramelized.