24 chicken wings
1/2 c. soy sauce
1/2 c. dark brown sugar, firmly packed
1/3 c. dry sherry
2 garlic cloves, minced
1 slice of ginger root, about the size of a quarter
1 tsp. oriental sesame oil
1/2 tsp. hot pepper oil
1/4 tsp. cinnamon

Sever wings at joint, reserve the tips for making stock. Arrange the wings in a baking dish big enough for one layer. In a bowl combine soy sauce, brown sugar, sherry, ginger root, sesame oil, hot pepper oil, cinnamon, spoon the mixture over the wings, and let the wings marinate, covered loosely and chilled, turning them occasionally, for at least 2 hours and up to 8 hours. Bake the wings in a preheated oven (425 degrees), basting them and turning them frequently, for 40 minutes, or until they are tender and well glazed. Serves 8 to 12 as an hors d'oeuvre.