Mandarin Wings with Duck Dipping Sauce

INGREDIENTS:
1-3/4 pounds chicken wings (about 10 wings)
3 tablespoons soy sauce
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon white pepper

1
Prepare Duck Dipping Sauce. Disjoint chicken wings; discard tips (or save for stock). Combine soy sauce, ginger, garlic powder and pepper in large bowl. Stir in chicken until well coated.

2
Arrange chicken, side by side, on large rack in shallow, foil-lined baking pan. Bake in 400 F oven 25 minutes. Turn chicken over; bake 20 to 25 minutes longer, or until tender. Serve with duck Dipping Sauce.

3
Duck Dipping Sauce: 1/3 cup peach preserves, 3 tablespoons light corn syrup, 1 teaspoon distilled white vinegar, 1/4 teaspoon ground ginger, 1/2 teaspoon soy sauce.

4
Combine peach preserves, corn syrup, vinegar and ginger in small saucepan. Cook, stirring often, over medium-high heat until mixture simmers, breaking up large peach chunks. Remove from heat and add soy sauce. Cool to room temperature.