32 pounds chicken wingettes and drumettes
3/4 cup cornstarch
8 cups soy sauce
2 cups water
1/2 to 2 cups hot pepper sauce
8 teaspoons ground ginger
2 garlic cloves, minced
2 cups canola oil
Place the wings in greased large baking pans. Bake at 375° for 40-50 minutes or until juices run clear.
Meanwhile, in a Dutch oven, combine the cornstarch, soy sauce and water until smooth. Stir in the pepper sauce, ginger and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in oil.
Drain wings; transfer to large roasting pans. Top with sauce and stir to coat. Bake for 45-55 minutes, stirring occasionally, until lightly glazed and heated through.