2 1/2 lb. chicken wings
1/2 c. vinegar
1/2 c. water
1/2 c. chili sauce
1/2 c. sugar
1 tsp. soy sauce

Cut tips form chicken wings and set aside for other use. Place remaining wing parts in single layer in large pan. Combine vinegar, water, chili sauce, sugar, and soy sauce and mix well. Pour over chicken wings, turning to coat wings well. Cover with plastic wrap and marinate in refrigerator at least 2 hours or overnight. When ready to cook, thread wings on metal skewers, allowing 3-4 per skewer. Cook over low-medium coals on barbecue grill until wings are tender, about 10 minutes, turning and basting kebabs often with marinade. Makes 6-8 servings.