Marinated Chicken Wings

1 c Dry sherry

1/2 c Soy sauce

1/4 t Garlic powder

1 t 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.