CENTER CLUB CHICKEN WINGS

4 pounds chicken wings
1 1/4 cups hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/3 cup cider vinegar
1/4 cup dry sherry
1/4 cup honey
6 green onions, minced
6 cloves garlic, minced

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard.

Mix all other ingredients in large bowl. Add chicken and coat well. Refrigerate coated chicken for at least 24 hours.

WHEN READY TO COOK:
Preheat oven to 375 degrees F. Line baking pan with foil and place rack over foil, first coating rack with cooking spray.

Drain chicken, reserving liquid. Place chicken in single layer on rack.

Roast for 30 minutes. Baste, turn wings and return to oven for an additional 30 minutes.