3/4 c. soy sauce
3/4 c. white vinegar
3/4 c. granulated sugar
3/4 tsp. ground ginger
4 lbs. chicken wings (approximately 20)

Remove tips from wings. Dredge in flour (unseasoned) and brown in oil in large skillet. Pour off excess oil.

Heat remainder of ingredients until well mixed and pour over browned wings in skillet. Simmer for 2 hours. Serve with rice.