8-10 chicken wings
1/3 cups soy sauce
1 cups fine cracker crumbs
1/2 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon ginger
1/8 teaspoon ground pepper
Cut wings in half, discard tips. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl, set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up in spoke pattern in 9 inch round glass pie plate, placing thickest portion toward outside of plate. Cover with paper towels. Use high-cycle and cook 13-15 minutes, or until chicken is tender. Serve hot.