2 lbs. chicken wings (or substitute legs, thighs)
1/2 c. soy sauce
1 clove garlic, crushed
1/2 c. finely chopped onion
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. ground ginger
1/4 c. butter
1/4 c. water

Cut off tips from wings; cut remaining pieces in halves. Arrange side by side in baking pan. Combine rest of ingredients in saucepan; bring to a boil and cool. Pour over chicken; refrigerate and marinate several hours.

Turn pieces, then place in 350 degree oven without removing sauce. Bake, uncovered, 45 minutes, turning pieces after 30 minutes. Serve with rice.