Lacquered Chinese Chicken Wings

I made this for a group of our friends that we took our photography trips to China with. Last night was a get together to go over our upcoming October trip and everyone was asked to bring "nibbles".They come out of the oven a lovely shiny brown, hence the "lacquered" in the name. They were a big hit- enjoyed by the Chinese and American members of our group and there weren't any left to bring home! I'm thinking of adding some chili pepper flakes or a few dried chili pods the next time I make these to kick it up a bit.Preparation time does not include marinating time.

• Ready In: 1 hr 35 mins
• Serves: 6-8

Ingredients

• 3  lbs chicken wings (I buy the 3 lb. bag of frozen middle and "shoulder" joint wings at Kroger)

• MARINADE

• 3⁄4 cup soy sauce (I used light)
• 2  tablespoons honey
• 2  tablespoons  dark sesame oil
• 1⁄4 cup fresh lemon juice
• 2  teaspoons  minced fresh ginger, minced
• 2  garlic cloves, peeled and minced
• 1⁄2 teaspoon five-spice powder
• 1⁄4 teaspoon white pepper

Directions

1. Mix marinade ingredients together.
2. Pour over wings ( if the wings are slightly frozen it's OK).
3. Refrigerate for 24 hours, turning container or bag several times to distribute the marinade evenly.
4. Preheat oven to 350 degrees.
5. Line a baking sheet with heavy-duty foil and fold up a rim around the edges.
6. Place marinaded wings on foil close together, but not touching.
7. Bake for 1 hour and 15 minutes.
8. Remove wings with tongs to paper towel lined plate, drain.
9. Serve at room temperate or cold.