Recipe - Marinated Chicken Wings

1 cup Dry sherry
One half cup Soy sauce
One fourth 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, nonmetallic 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini