3 lb. chicken wings
1/3 c. soy sauce
1/3 c. water
2 tbsp. sugar
1 tbsp. sherry
1/4 tsp. anise seed
1/2 tsp. MSG

Cut chicken wings at joints; discard tips (or save to make soup). In large pan, combine all other ingredients. Heat to boiling, stir to dissolve sugar. Add chicken, reduce heat, cover. Boil slowly 30-45 minutes, stirring frequently to ensure even color. Remove cover, continue slow boiling and stirring 20 minutes to thicken sauce.

Cooking times approximate; the longer you cook them, the better they taste, and it's almost impossible to over cook them! I've also used small chicken legs.