3/4 c. dry sherry
1/4 c. soy sauce
2 cloves garlic, minced
1/2 tsp. ground ginger
1/8 tsp. cinnamon
1/8 tsp. aniseed, crushed
1/8 tsp. fennel seed
Dash ground cloves
Dash of pepper
1 1/2 lb. chicken wings

In large dish mix everything but the wings; set aside. Rinse chicken wings, cut into 3 pieces at the joints (do not use the tips), using 2 meaty pieces. Cover and marinate in mixture for 6-24 hours in refrigerator. Drain chicken. Arrange chicken in dish to fit your oven. Cover with wax paper.

Cook on 100% power for 10-12 minutes or until done, turn dish once while cooking. If needed to reheat, do 1-2 minutes.

Tip: May use 3/4 teaspoon Five Spice powder, if sold in your area.