Directions:

Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels. **I normally buy them already cut up**

In large bowl, combine water, soy sauce, sugar, pineapple juice, oil, gingerroot and garlic; reserve 1 cup marinade in the refrigerator.

Arrange wings in a 1-gallon plastic food storage bag. Add remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, several hours or overnight, turning occasionally. **overnight provide the must favorable wings**

Heat oven to 350 F.

Place cooling rack in a 10×15-inch foil-lined jelly roll pan. Arrange wings on rack. Bake, uncovered, until brown (about 50 minutes). **I normally grill them but oven works okay too**

To serve, bring reserved 1 cup marinade to a boil until it thickens slightly. Place wings on serving tray and top with marinade. **Works well to put them in crockpot on warm while serving**