1-2 lb. chicken wings, about 18
2 tbsp. olive or vegetable oil
salt and pepper, to taste
1/2 c. soy sauce
2 tbsp. ketchup
1 c. honey
2 cloves garlic, chopped

Remove tips from chicken wings. Discard. Cut wings into 2 sections at joint. Season with salt and pepper. Mix together remaining ingredients until well blended. Place chicken wings in a baking dish, top with the sauce and cover. Refrigerate for at least 8 hours.

Preheat oven to 375°F.

Remove wings from sauce and set aside. Pour sauce from baking dish and transfer to a small sauce pan; heat to boiling, reduce heat and simmer for 15-20 minutes on low heat. Remove 1/4 cup of the sauce to use for basting.

Rinse out baking dish and fill with 1 1/2-inch of water.

On top of the baking dish, place a small rack large enough to carry all the wings. Arrange the wings on the rack. Place pan, rack and wings in oven and bake for 1 hour, or until wings are well browned. Baste frequently with reserved sauce.

Serve remaining sauce on the side.

HINTS: Wings can be cooked directly in baking dish, covering them with sauce.

If you want the wings to be very crispy, place under hot broiler for a couple of minutes just before serving.

The fresh juice of a lemon or a lime creates a nice sweet and sour variation.