3 to 3 1/2 lbs. chicken wings (about 20)
1/2 c. ketchup
1/4 c. dry white wine
1/4 c. soy sauce
2 tbsp. sugar
1 tsp. salt
1 clove garlic, crushed
1/2 tsp. ground ginger or 2 slices of fresh ginger, chopped

Cut each chicken wing at joints to make three pieces; discard tips or save for use in making stock. Place chicken in ungreased rectangular baking dish, 13 x 8 x 2 inches. Mix remaining ingredients; pour over chicken. Cover and refrigerate, turning chicken occasionally at least 3 hours.

Heat oven to 375 degrees. Remove chicken from baking dish, reserving sauce. Place chicken on rack in aluminum foil lined broiler pan. Bake 30 minutes. Brush with reserved sauce. Turn chicken; bake, brush occasionally with sauce, until chicken is glazed, 30 to 40 minutes. good for appetizers or picnic.