Chinese Chicken Wings

Place wings in a large plastic zipping bag; set aside. Combine soy sauce and next 5 ingredients; pour over wings, turning to coat. Refrigerate overnight, turning several times.

Drain wings, discarding marinade; arrange in a single layer on an ungreased jelly-roll pan. Bake at 450° for 25 to 30 minutes or until golden and juices run clear when chicken is pierced with a fork. Serve with celery and ranch dressing, if desired.