12 chicken wings (3 lb.)
2 tbsp. oil
1 tsp. ground ginger
1/2 tsp. ground cinnamon
2 tbsp. white vinegar
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1 c. water
2 tbsp. soy sauce
1 tbsp. sugar

Cut tips from wings and save for soup. Separate each wing at the remaining joint. Heat oil in large skillet; add chicken wing pieces, 1/3 at a time, in a single layer. Brown on both sides, turning once. Remove to a bowl. Repeat with remaining pieces. Drain pan drippings into a cup. Return 2 tablespoons to skillet.

Add ginger, cinnamon, curry and cayenne pepper to skillet. Cook 1 minute. Gradually stir in water, soy sauce and vinegar. Turn heat to medium. Cook 15 minutes. Add chicken, turning to coat. Lower heat, cover and simmer 15 minutes. Remove cover; sprinkle with sugar. Turn heat to high. Stir constantly as sauce becomes a syrup and coats chicken. Serve warm over hot boiled rice. Garnish with parsley.