1/2 c. sugar
1/2 c. water
1/2 c. soy sauce
1/4 c. pineapple juice
2 tbsp. vegetable oil
1 tsp. grated fresh ginger
1/2 tsp. garlic powder
Hot pepper sauce to taste
2-3 lbs. chicken wings cut at the joints, tips discarded

Combine all ingredients except chicken wings. Stir until sugar is dissolved. Pour over chicken wings in bowl small enough so they are covered. Cover and refrigerate. Marinate at least 1 full day (two is preferable), stirring occasionally.

Preheat oven to 350 degrees. Lift wings from marinade and place on cookie sheet. Bake 40 minutes or until tender. Baste twice with leftover marinade. Serve with sweet and sour sauce for dipping.

Makes hors d'oeuvres for 6-8 people.