1 c  Dry sherry
1/2 c  Soy sauce
1/4 ts Garlic powder
1 ts Ground ginger
48    Chicken wings

1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; set
aside. 2. Disjoint chicken wings into 3 parts each. Discard the tip end or
save to use for soup stock at a later time. 3. Marinate chicken pieces in
sherry mixture in the refrigerator at least three hours, but not longer
than 24 hours. 4. Arrange 20 pieces at a time in a single layer on a heat-
resistant, non-metallic serving platter. 5. Heat, uncovered, in e
Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces
over after 5 minutes. 6. Repeat with remaining pieces as needed. Tip:
Uncooked chicken pieces can either be stored in refrigerator for 2 to 3
days or may be frozen for 3 months. Cooked pieces may be reheated.