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

In a 3-quart saucepan combine all ingredients except wings. Bring to a boil and simmer 5 minutes. Cool. Marinate chicken wings overnight in sauce.

Place oven racks in upper and lower thirds of oven and preheat to 375 degrees. Oil 2 large shallow roasting pans. Drain wings. Divide between pans and bake uncovered 1-1 1/2 hours, basting every 20 minutes with remaining sauce, turning to brown evenly. Be sure to switch the pans halfway through cooking.

Remove wings from pans and let cool on large sheets of foil. When cool, wrap and store for up to 3 days. Serve at room temperature.