4 1/2 pounds chicken wings (about 18 whole wings)

1/2 cup hoisin sauce ('Chinese ketcup')

2 tablespoons Chinese Five Spice (a mixture of star anise, cloves, cinnamon, fennel & pepper)

For sauce:

1/2 cup soy sauce

1/4 cup dry Sherry

1/2 cup brown sugar

4 cloves garlic, minced

1 teaspoon ginger paste (or 2 teaspoons freshly grated gingerroot)

1/2 teaspoon cayenne pepper (more if you like it hot)

1 tablespoon cornstarch

Preheat oven to 425 degrees F.  Arrange wings in a large roasting pan in a single layer.  Brush hoisin sauce all over the tops and sprinkle with Chinese Five Spice.  Bake 20 - 30 minutes, depending on the size of the wings.

Meanwhile, make sauce:  Over a medium heat, put soy, sherry, brown sugar, garlic, ginger paste and cayenne in a small saucepan.  Bring to a boil and stir in cornstarch.  In about a minute, the sauce will thicken.  Remove from heat.

Pile wings on a platter and top with sauce.  Serves 4 - 6.