4 skinless, boneless chicken breast halves
1 small onion, chopped
1 cup water
1/4 cup vegetable oil
2 teaspoons dried rosemary
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 tablespoon salt
1 teaspoon white sugar
1/2 teaspoon dried thyme
1 teaspoon dried basil
Season chicken with salt, pepper, rosemary, cayenne, and cinnamon. Cover chicken with aluminum foil and refrigerate 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Break large wings in half and remove membranes. Remove skin. Cut away the outer rim of each wing, removing all internal bones. Peel skin from inside of wing.
Stir water, oil, rosemary, cayenne pepper, cinnamon, salt, sugar, thyme, basil and garlic powder into chicken, onion, and celery. Mix well. Arrange wings in a single layer in a large saucepan. Pour chicken mixture over them.
Bake at 350 degrees F (175 degrees C) for about 30 minutes. Flatten slightly, and reduce temperature to 375 degrees F (190 degrees C). Cool wings completely; discard skins.
Remove wings from pan. Sprinkle with thyme, basil, and basil pepper. Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until chicken is tender. Serve in salads or on sandwich bread.