Recipe - Mr Lees Chicken Wings - Kepak Ayam Rekaan I

2 teaspoon Minced Gingerroot
2 teaspoon Water
One fourth cup Soy Sauce
3 tablespoon Sugar
1 tablespoon Honey
4 teaspoon Lime Juice
1 tablespoon Chinese Rice Wine or Sherry
1 tablespoon Chinese Thick Sauce
2 One half teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Black Pepper
16 Chicken Wings (about 1 lb.)

Directions: A unique blend of seasonings make these stand out from other
chicken wings. Chinese thick sauce is added to the marinade to deepen the
color; it may be omitted if hard to find. Arrange on lettuce leaves, if
serving cold. Combine gingerroot and water in a small cup. Squeeze
gingerroot until water is cloudy. Strain gingerroot juice into a small
bowl, discarding gingerroot. Add remaining ingredients excepting chicken
wings; mix well. Cut off chicken wing tips, if desired; Place wings in a
shallow baking dish. Add marinade; mix well. Cover and marinade in
refrigerator at least 2 hours or overnight, turning wings occasionally.
Preheat oven to 350F (175C). Line a 15 x 10 inch baking pan with foil.
Spray foil with a nonstick coating. Drain wings, reserving One fourth cup
marinade. Place on prepared pan. Drizzle with reserved marinade. Bake 45
minutes. Place on a heated platter; serve at once, or bake in advance and
serve cold.