1 cup soy sauce
1 tablespoon packed brown sugar
1/2 cup rice wine vinegar
1 cup peanut OR vegetable oil
1/2 cup green onions, finely chopped
1 1/2-inch piece fresh ginger, finely minced
1 tablespoon fresh garlic, finely minced
4 pounds chicken wings
Combine all ingredients, except chicken wings, in a saucepan and heat just to the boiling point. Set aside and cool to room temperature
Rinse chicken wings and pat dry well. With a sharp knife separate the drumettes from the wing tips at the joint. Place all the pieces in a large non-aluminum bowl*. Pour marinade over wings; stir to coat well. Cover and allow to marinate for several hours, or overnight in the refrigerator (preferred method).
Preheat oven to 500*F (260*C). Line a baking sheet with aluminum foil and arrange the wings on it. Brush wings with additional marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges.
Serve hot or cold as an appetizer or as an entree.

Makes 6 servings.