Ethiopian Chicken

16 Chicken wings, split and tips discarded
1 onion chopped
2/3 cup soy sauce
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon ginger

Place chicken and onions in a soup pot and fill with enough water to cover, bring to a boil.

Preheat oven to 375 F. While the wings are cooking, combine the soy sauce, cinnamon, cloves, and ginger in a saucepan and warm over medium heat. When chicken is done, drain water (may be reserved for use as a broth) and pour in the soy sauce mixture. Stir to coat and place in a single layer on a cookie sheet.

Bake for 15 minutes or until the outsides are crisp. Baste with sauce as desired while cooking.