3 lbs. chicken wings
1/3 c. soy sauce
2 tbsp. salad oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Halve wings, remove tips, wash and pat dry. Mix remaining ingredients, pour over wings in large bowl. Cover, refrigerate for 1 hour, turning occasionally. (May be kept overnight.) Remove wings from marinade and place on foil covered pan. Bake 20 minutes, brush with marinade, turn wings, bake another 30 minutes. Brush with the rest of marinade. Serve with rice, fruit salad and blueberry muffins. The wings may be served as an appetizer.