1/4 c  Lite Teriyaki Marinade

    1/4 c  Oriental BBQ Sauce, Kikoman

    1/4 c  Lee Kum Kee, (oyster sauce)

      1 tb Brown sugar

     12 md Chicken wings, whole

      1 ts Oriental Season, Amyway

      1 ts Hot & Spicy Stir Fry Season

      1 ts Soy, Kikoman

  Separate drumette from rest of wing. Place on broiler pan skin side down.
  Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from
  Calaphon). Place on middle rack of preheated oven to broil. As wings start
  to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and
  brown sugar together, whisk. When wings start to color good, 10 minutes or
  so, remove from oven and turn over, season slightly, return to oven. When
  wings are Golden brown on this side, remove. Dip and shake of excess sauce.
  After all have been dipped return to broiler pan and return to oven. Let
  broil until a bit crusted, not more than a few minutes. Great as an
  appetizer or side dish with fried rice. Try with a glass of plum wine.
  Original from Miss BeHavin's Haven 1993