Very tasty! I used thighs, and because they were large, I baked them for longer--an hour or more. This reflects my preference to have more of the fat is cooked out, the skin on the crisp side, and the meat falling off the bone. In my opinion, it is very hard to overcook chicken thighs. The flavor of the marinade did a good job of penetrating past the surface.

Some notes on the ingredients:
I looked up the Chinese wine and dark soy sauce first and decided I should not try to use substitutions. I found both at a Chinese/Asian grocery store, and they were not expensive.

The wine (Yuyee brand) was labeled 'Chinese cooking wine' and had salt in it (it may be mandatory if the store does not have a license to sell wine for drinking), but it's what the Chinese proprietor selected for me. I looked up both dark soy sauce and ketjap manis, and most people were saying that ketjap manis is a lot sweeter, and it's not a good substitute for dark soy sauce in general. So I chose the Pearl River Bridge brand of dark soy sauce.

If you have remaining marinade and would like a dipping sauce, you can add 1 tsp cornflour mixed with 2 tbs water to it and cook it till it boils. Add salt, sugar, water and/or vinegar to taste. [I posted this recipe.]