1. Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2. Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3. Add soy, honey, wine or sherry, garlic and ginger, stir well. 4. Reduce heat to low, cover and simmer about 30 minutes or until tender. 5. Stir frequently towards end of cooking and make sure the sweet does not burn. 6. Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7. Note: This recipe can use a whole chicken, cut up, instead of only the wings. ---------------------------------------------------------------------------
Nutrition
Ingredients
