|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Chicken wings||2 Pound|
Combine all ingredients except chicken in a 12x8x2 inch glass baking dish.
Cut chicken wings, with a sharp knife or kitchen scissors, at the two joints.
Discard thinnest portion.
Add chicken to marinade and cover with plastic wrap.
Refrigerate several hours or overnight.
Drain and reserve marinade.
Arrange chicken in a single layer.
Cover with wax paper.
Microwave 15 to 18 minutes, giving dish a 1/2 turn halfway through cooking.
Occasionally baste chicken with marinade during cooking.