Oriental Barbecued Chicken Wings

1/4 c Chinese fermented black beans (probably the pureed one with garlic in the grocery
				store would be okay if you can't find real black beans)
1/2 c soy sauce
1/4 c sesame oil
1/4 c unseasoned rice vinegar
1/2 c brown sugar (darker the better)
1/4 c molasses (darker the better)
2/3 c hoisin sauce (it's almost a whole jar)
1/4 c horseradish
1/4 c Dijon mustard (like Grey Poupon)
1 T minced garlic (but I always use more, because I love garlic!)
1/2 c ketchup
4 lb chicken wings (around 28-36)

Combine all the ingredients except for the chicken wings.  Toss the sauce with the wings
and let marinade in the refrigerator overnight, or for at least 6 hours.  Preheat the oven
to 400 degrees.  Arrange the wings, with their sauce, in a single layer on foil-lined
rimmed baking sheets and bake 45 minutes, basting every 10 minutes, until well glazed
and a deep, rich, reddish-brown color.  I find there's never enough to baste with, so 
I reserve a little sauce on the side to put over the top every so often to keep the wings
from burning.  Plus, turning them over once or twice helps too.