2 dozen chicken wings, minus bone tip. Do NOT salt.
1/2 c. soy sauce
1/2 c. water

You may substitute 2 turkey wings for the chicken wings, using the same amount of liquid.

Arrange wings in a large skillet. Mix water and soy sauce; pour over wings and cover. Cook over low flame to simmer. Turn wings every 15 minutes for 1 hour. The liquid will thicken and coat the wings. You may need to cook the turkey wings longer; test them for tenderness. This is very good served with rice and/or stir-fried vegetables.

NOTE: You may wish to give diners wet napkins or finger bowls with the chicken wings. They are delicious, but sticky, finger food.