Asian Flavors Chicken Wings

4 pounds chicken wings

1 1/4 C. hoisin sauce

3/4 C. plum sauce

1/2 C. soy sauce

1/3 C. cider vinegar

1/4 C. dry sherry

1/4 C. honey

6 green onions — minced

6 cloves garlic — minced

 

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingredients in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hours. Preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.