2 lbs. chicken wings (sm.)
1/4 c. sherry
1/4 c. honey
1/4 c. fresh lemon juice
3 lg. cloves garlic, crushed
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated lemon peel
Fresh parsley to garnish

Remove tip from each chicken wing and set aside to use for stock. Cut remaining sections apart at join, using shears, sever cartilage that links the 2 bones of 2nd section, then carefully cut loose. Twist and peel out the small bone, using a small sharp knife; scrape the meat halfway down the bigger bones. In each case, pull and twist the meat down over itself onto end of drumstick as you form drumsticks, place in shallow bowl (not metal). In small saucepan, heat sherry, honey, lemon juice, cinnamon, ginger, and lemon peel just to boiling. Pour over chicken. Let stand, covered, overnight, turning pieces often. Place chicken and marinade in large, shallow baking dish, bones up. Bake, uncovered, at 375 degrees, basting often for about 45 minutes. These can be frozen and reheated. This also can be done with Shake & Bake barbecue, adding spices and lemon peel.