5 tablespoons Dry Sherry
Place chicken wings in a large, ceramic or pyrex dish. Combine soy sauce, rice wine, dry sherry, tomato sauce, honey, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours.
Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 60 to 80 minutes, turning occasionally, or until chicken is cooked through.
Serve with rice or vegetables. This dish is so yummy. My husbands all time favourite!