Asian Chicken Wings

Remove chicken wing tips; reserve for stock or discard. Cut each wing in half at joint; trim away and discard as much excess fat as possible.

Place soy sauce, water, nuoc nam, and sugar in large bowl; stir until sugar is dissolved. Add onion, garlic, and pepper. Add chicken wings to marinade in bowl; toss to coat well. Refrigerate, covered, tossing occasionally, 12 to 24 hours.

Heat oven to 400F. Remove chicken wings from marinade; reserve marinade. Drain wings; arrange in single layer on rack in roasting pan. Roast in top third of oven, turning once and basting with reserved marinade 3 or 4 times, until skin is crisp and meat contains no trace of pink, about 30 minutes. Serve hot.