4 lbs. chicken wings
1/2 c. light soy sauce
1/4 c. dry sherry
1 c. plus 2 tbsp. hoisin sauce
1/4 c. plum sauce
6 green onion, minced
6 lg. cloves garlic, minced
1/3 c. cider vinegar
1/4 c. honey

Cut each wing in 3 pieces at joints. Reserve wing tips for other use such as in chicken stock. Place meatier portions of wings in large container. Combine soy sauce, sherry, hoisin sauce, plum sauce, green onion, garlic, vinegar and honey and mix well. Pour sauce over meatier chicken parts, turning to coat, cover and refrigerate for 8 hours or overnight. To cook wings, line 2 shallow baking sheets with foil and spry with nonstick spray. Drain wings, reserving marinade. Place drumstick parts of wings in one pan; place center parts of wings in other pan. Bake uncovered at 375 degrees for 1 hour. After the first 30 minutes, drain off all liquid, turn chicken parts over and baste with reserved marinade. Serve hot, at room temperature or cold. To serve cold, cool for one hour on baking sheet. Makes about 12 servings.