Black Pepper& Garlic Chicken Wings

Black Pepper& Garlic Chicken Wings
Serves 6 as appetizer.

1/2 cup mushroom soy sauce (or regular soy sauce)
2 tbsp. brown sugar or palm sugar
1 tbsp. honey
2 tbsp. minced garlic
2 tbsp. freshly ground black pepper
3 lbs. chicken wings

Minced garlic, chives, or scallions, for garnish
Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at
the joint so you end up with one tiny drumstick and one flat section per
wing. Place the wings in a seal-able plastic bag or a large flat plastic
container and pour the marinade over the wings, making sure that all
surfaces are coated well. Close the bag tightly, and marinate in the
refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450°F. Arrange the wings on a rack in
a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark
brown and crispy and the meat has begun to shrink away from the ends of the
bones. The juices should run clear when the wings are pierced with a knife
point. Sprinkle with the garnishes and serve them up. They're great hot or
at room temperature.