4 lbs. chicken wings, disjoint into 2 pieces, throwing away tips
2/3 c. soy sauce
2/3 c. water
4 tbsp. brown sugar
1/4 c. honey
1 tbsp. dry sherry
1 tsp. crushed ginger
1 clove garlic, crushed

Put all ingredients in a large electric skillet, bring to a boil. Reduce heat, cover, simmer 20 minutes. Remove cover and increase heat, continue cooking another 20 minutes or until sauce thickens into a rich brown glaze. Toss and stir to coat each wing with sauce as it thickens. Serve hot or cold.