TERIYAKI CHICKEN WINGS

2 1/2 pounds chicken wings

3/4 cup soy sauce

1/4 cup water

2/3 cup chopped onion

1 teaspoon grated fresh gingerroot

Cut chicken wings in half at joint; cut off tips of wings, and discard. Combine chicken and remaining ingredients in a shallow container. Cover and refrigerate 8 hours turning occasionally. Remove chicken from marinade, discarding marinade; place in a single layer on a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake, uncovered, at 350 degrees for 30 minutes. Remove from oven; turn each piece, and continue baking 15 minutes or until done.

Makes about 12 appetizer servings.