• 16 chicken wings, discard split and tips
• 1 onion, chopped
• 2/3 cup soy sauce (mild or low-sodium)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground ginger
Put chicken wings and onion in a soup pot, and fill with an adequate amount of water to cover. Bring to a boil and cook for 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, mix the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is prepared, drain water (may be set aside for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, and then set them in a single layer on a cookie sheet.
Bake for 15 minutes in the preheated oven, or until it is crispy on the outside. Baste with sauce as needed while cooking. Bake on grease paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing that is facing the baking sheet will be the most crispy.