Maurice's Spicy Chicken Wings Recipe

  40                    Chicken drumettes
     3/4  cup           Soy sauce
     2/3  cup           Honey
   4      teaspoons     Vegetable oil
   3      tablespoons   Dry mustard

Put drumettes into a plastic bag. Mix remaining ingredients together and
pour into the bag. Close bag securely and shake until chicken is well
coated.
Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a
baking sheet with aluminum foil and place rack on top of baking sheet.
Remove chicken from bag and place on the rack. Bake for 30 minutes, until
wings are crisp and golden.

MARINATED CHICKEN WINGS

   1      cup           Dry sherry
     1/2  cup           Soy sauce
     1/4  teaspoon      Garlic powder
   1      teaspoon      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 Microwave 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.