Cold Anise Chicken Appetizers (Gluten Free)

My husband Bob tracked down this recipe from the great state of Hawaii and made a bunch of alterations to it for a small dinner we gave Saturday night. The menu, if I may say so, was fantastic. Now, the cold anise chicken was good but not wonderful. It was an appetizer. Originally, the recipe called for chicken wings that were to be simmered in the sauce.
Bob didn't like the idea of finger food. This was going to be eaten at the table, after all. So he cut strips of meat from a chicken breast and pounded them flat. Then, he marinated the strips in the sauce, and baked them in the oven for 30 minutes. He took them out about an hour before dinner to allow the chicken to cool.  The sauce, which is vaguely 50s Chinese, gave the chicken a bright, flavorful taste. Guests liked it.
Here is the original recipe. The sauce stays the same, what changes is the part of the chicken served to the guests.

Cold Anise Chicken Appetizers

16 chicken wings
2 scallions, including green part, cut into one-inch lengths
1/2 cup soy sauce (use gluten free if necessary)
1 cup water
1/2 cup dry sherry
1 teaspoon aniseed or two pieces star anise, crushed
4 whole cloves
1 teaspoon sesame oil
1/4 cup light brown sugar

1. Cut off and discard the small tips of the chicken wings. Cut each wing in half.
2. Place wings in a saucepan and add remaining ingredients. Cover, bring to a boil and simmer one-half hour. Uncover and cook fifteen minutes longer, basting the wings as they cook. Let stand until cool, then refrigerate until ready to serve. Serve cold as an appetizer. Makes eight or more servings.