Glazed Shoyu Chicken Wings Recipe

   1 1/2  pounds        Chicken wings
   3                    Green onions -- cut in 2" piec
   3      tablespoons   Dry sherry
     1/4  cup           Dark soy sauce
   2      teaspoons     Sugar
                        Sesame seeds -- if desired

Remove tips from wings.  Leave whole or cut at joint. Place onions in
large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar
and bring to a full boil. Reduce heat and place chicken in mixture. Cover
and simmer over low heat for 20 minutes, turning occasionally or until
done.  Sprinkle sesame seeds if desired. Makes 8-10

GLAZED CHICKEN WINGS

   1      can           Cranberry jelly
     1/4  cup           Water
     3/4  cup           Grey Poupon -- honey style
   1      teaspoon      Orange peel -- grated
  16                    Chicken wings, split -- with
                        removed

Heat cranberry sauce and water over low heat, stirring occasionally until
blended.  Stir in mustard and orange peel.  Remove from heat; cool
slightly.  In med. bowl, mix chicken with mustard mixture; cover and chill
overnight.
Preheat oven to 400F.  Remove chicken from marinade; reserve marinade.
Arrange chicken on lightly greased foil-lined pan.  Bake 40-45 minutes,
turning and brushing chicken with marinade after 20 minutes.