2 lbs.chicken wings
2 tbl. peanut oil
1/3 cup dark soy sauce
½ cup water
2 tbl. sherry
2 tbl. honey
1 garlic clove, crushed
1 tsp. finely grated ginger
Crushed hot red pepper to taste
Cut off tips of chicken wings and save them for stock. Cut the rest of each wing into two at the joint. Heat the oil in a wok and fry the wing pieces (be sure they are very dry) until browned. You might want to fry them in batches.
Stir together the remaining ingredients, add to wok and stir well. Reduce the heat to low, cover and simmer until the wings are tender (about 30 minutes). Stir frequently after 15 minutes, as the glaze thickens and might burn.
This recipe comes from a lovely little New Hampshire cookbook called The Nine Seasons Cookbook. Its subtitle is More Than 150 Recipes to Get You from Mud Season to Fall Foliage and Back Again.