1 1/2 c. soy sauce
3/4 c. dry sherry
1 1/8 c. Hoisin sauce
3/4 c. plum sauce
18 onions, minced
6 garlic cloves, minced
3/4 c. cider vinegar
1/2 c. honey
6-7 lbs. chicken wings

In 3-quart saucepan, combine all ingredients except wings. Bring to a boil and simmer 5 minutes. Let cool. Disjoint wings and place in a large container. Pour cooled sauce over chicken, cover and refrigerate overnight. Oil 2 large shallow roasting pans. Drain wings. Divide wings between prepared pans and bake uncovered 1 to 1 1/2 hours at 375 degrees. Baste every 20 minutes. Remove wings from pan and let cool. (Marinade can be reused, just freeze.)