2 lbs chicken wings rn

2 tablespoons peanut oil rn

1/3 cup dark soy sauce rn

1 tablespoon honey rn

2 tablespoons Chinese wine or dry sherry rn


1 clove garlic, crushed rn

1/2 teaspoon finely grated fresh ginger

1 Cut wings intp three pieces (save tips for making stock). rn

2 Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned. rn

3 Add Soy, Honey, Wine, Garlic and Ginger, stir well. rn

4 Reduce heat to low, covewr and simmer for 30 minutes or until the wings are tender. rn

5 Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn. rn6Serve warm or at room temperature

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