1 dozen chicken wings
3 tbsp. honey
3 tbsp. sherry (optional)
1/2 c. 4C Spare Rib Sweet and Sour Sauce
Paprika (optional)
1 tsp. onion powder
4 tbsp. soy sauce
1 tbsp. vinegar
3 tbsp. water
1 tsp. garlic powder
1/2 tsp. ground ginger

Clean chicken wings and wash in a solution of vinegar and water. Separate the wings at the joints (set aside wing tips to use in soup.)

Combine the remaining ingredients and blend well (except 4C Spare Rib Sweet and Sour Sauce and paprika). Marinate the chicken wing parts in this mixture in a tightly sealed plastic bag. Leave chicken wings in marinade 2 hours to overnight, turning occasionally.

Preheat oven to 350 degrees. Arrange chicken wings in a lightly greased shallow baking dish or pan. Sprinkle lightly with paprika to add color to wings. Pour marinade over chicken wings. Bake for 30 minutes; use a pastry brush to brush chicken wings with 1/4 cup 4C Spare Rib Sweet and Sour Sauce.

Turn chicken wings over, sprinkle lightly with paprika and continue baking for 30 minutes. Brush on the remaining 4C Spare Rib Sweet and Sour Sauce; cover dish or pan with aluminum foil, lower oven to 250 degrees and leave to simmer for 10 minutes.