6-7 lbs. chicken wings
1 1/2 c. soy sauce
1 1/4 c. hoisin sauce
3/4 c. Chinese plum sauce or Chinese duck sauce
6 lg. cloves garlic, minced
18 scallions, chopped very fine
3/4 c. dry sherry
1/2 c. honey
3/4 c. vinegar

Disjoint wings (save tips for soup). Combine all ingredients in large saucepan (3 quart or larger). Bring to a boil and simmer for 5 minutes. Cool. Let wings marinate in the sauce overnight. Preheat oven to 375 degrees. Cook for 1 - 1 1/2 hours, turning and basting often. Use a greased, shallow baking pan lined with foil, as the sauce is very sticky.