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“This is a fun wing recipe that's easy to make. This is best served with rice as there's a lot of sauce. I suggest using a large non-stick pan or wok (I have a non-stick wok that's perfect for this). This is another recipe from my old copy of More Long-Life Chinese Cooking from Madame Wong.”
1hr 5mins

Ingredients Nutrition


  1. Mix wings with 1 T. soy sauce. Let stand for at least 20 minutes.
  2. Heat 2 T. oil in wok. Stir-fry wings until golden brown. Remove and set aside.
  3. Wipe out wok. Heat 2 T. oil in wok. Stir-fry onion until quite wilted. Add wings. Add sherry, remaining soy sauce and stock. Cover, lower heat and simmer for 30 minutes.
  4. Bring to a boil. Add sugar. Thicken with dissolved cornstarch. Baste wings with sauce until glazed.

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