Canton Chicken Wings

• 1 lb. chicken wings
• 2 tsp. oil
• 4 tsp. soy sauce
• 3 tsp. sherry wine
• 1 tsp. vinegar
• 2 tsp. honey
• 2 scallions, minced
• 1 large clove garlic
• 1/4 tsp. cayenne pepper
• 1 tsp. grated fresh ginger (optional)

1. Wipe chicken wings with a damp cloth; pat dry.
2. Cut them through the joints into three pieces each; discard the wing tips or use them to make stock.
3. Heat oil in a skillet or wok; saute the chicken pieces until nicely browned on both sides, about 4 or 5 minutes.
4. Blend soy sauce, sherry, vinegar and honey.
5. Add with all other ingredients to the skillet.
6. Cover tightly and simmer gently for about half an hour or until chicken is tender.
7. Stir a few times while cooking.
8. Put chicken on a platter; coat with the sauce and serve.
9. Serves 4 to 6 persons.

chicken, oil, soy sauce, sherry wine, vinegar, honey, scallions, clove garlic, cayenne pepper, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053808 (may not work)