3 lbs. sm. chicken wings (about 15)
1 c. sugar
3 tbsp. cornstarch
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
3/4 c. water
1/3 c. lemon juice
1/4 c. soy sauce

Cut off wing tips and save for soup. Divide each wing in half by cutting through joint with a sharp knife. Place in a single layer on rack in broiler pan. Bake in hot 400 degree oven, turning once, 20 minutes.

While wings are baking, mix sugar, cornstarch, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and bubbles 3 minutes. After wings have baked for 30 minutes, brush part of the lemon-soy sauce mixture over them. Continue baking, turning and brushing several times with remaining lemon-soy sauce mixture, for an additional 30 minutes, or until richly glazed.

To serve, place in a chafing dish or keep-hot server. Trim with lemon slices, if you wish. Serve hot. Makes about 30 appetizers.