CHINESE CHICKEN WINGS
Source: A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Kitchens by Nina Simonds

1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
1 chunk fresh ginger (2 1/2 inch) peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 to 4 pounds chicken wings, rinsed and drained

Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.

With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.

Preheat the oven to 500 degrees F. Line a cookie sheet with aluminum foil.

Arrange the wings on the cookie sheets. Brush liberally with the marinade.

Roast for 40-60 minutes, turning once or twice, until the wings are cooked, crispy, and glazed.

Serve hot, at room temperature, or cold as an appetizer or an entree with a vegetable and steamed rice.