Empress Chicken Wings

Very tasty wings with a great asian flavor! Makes a wonderful appetizer. Or double the recipe if you want to make more of a meal.

Cut chicken wings into three pieces at the joint sections.

Discard.

In a bowl , mix together soy sauce , sherry , ginger , garlic , and wings.

Marinate wings for several hours refrigerated.

Take wings out of the marinade and set marinade aside for use later in recipe.

Heat the vegetable oil in a large deep skillet.

Dredge wings in cornstarch , shaking off excess.

Add wings to the pan , but do not crowd.

Cook until golden , and remove from pan.

Drain oil from skillet and add marinade and chicken stock to the skillet , cooking until hot.

Add wings back to pan , coating them with sauce.

Cover pan and simmer 5-10 minutes.

Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.

chicken wings, dark soy sauce, dry sherry, fresh ginger, garlic, vegetable oil, cornstarch, chicken stock, scallions