3 lb. chicken wings, about 15
2/3 c. soy sauce
1/2 c. honey
2 tbsp. oil
2 tsp. five spice powder
2 cloves garlic, crushed

HOT MUSTARD SAUCE:

3 tbsp. dry mustard
2 tbsp. water
1 tbsp. soy sauce

To prepare chicken wings, cut each wing at joints to make 3 pieces. Discard tips or save for use in making chicken broth. Place chicken wings in shallow glass or plastic dish. Mix together remaining chicken wing ingredients and pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour. Arrange chicken on rack in foil-lined broiler pan. Reserve marinade. Brush chicken with reserved marinade. Bake at 375 degrees for 30 minutes. Turn chicken and cook, brush occasionally with marinade, until done, about 30 minutes longer.

HOT MUSTARD SAUCE: Mix together dry mustard, water, and soy sauce until smooth. Serve chicken wings with sauce.

NOTE: After cooking, chicken wings can be covered and refrigerated no longer than 24 hours. Heat, uncovered, at 375 degrees until hot, about 15 minutes.