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Oriental Chicken Wings

This recipe was inspired by
Romaine Stout of Plains, PA (USA).

Yield: four portions


2 lb. chicken wings
2 Tbsp. salad oil
3 Tbsp. granulated sugar
3 Tbsp. soy sauce
1/4 c. sherry wine
1 tsp. gresh garlic, minced

Wash and dry chicken. Hook the tops of the wing over the opposite ends of the bone to form a triangle.

Fry the wings lightly in a heavy sauté pan over medium high heat. Add the remaining ingredients and stir until they are well mixed with the chicken. Cover the pan and simmer for about 30 minutes. Remove the lid and increase the heat to high. Cook the wings until almost all the liquid is evaporated and a glaze forms on the wings.

Serve the wings hot.