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“I like doing the wings this way. I cheat and buy the drummies usually instead of the wings. These would also be good as an appetizer.”
READY IN:
45mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl stir together browth, soy sauce, sherry and sugar; reserve.
  2. Cut chicken wings at joints and save tips for stock pot.
  3. In a heavy 3-quart saucepan (non-stick) over medium heat, heat oil.
  4. Add chicken wings, scallion and ginger.
  5. Stir-fry until wings are light brown (2-3 minutes).
  6. Stir in reserved broth mixture.
  7. Over moderate heat, bring to a boil.
  8. Cover and simmer until wings are tender (30 minutes).
  9. Serve at once with hot cooked rice.

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