2 Chicken Wings
2 Dark Soy Sauce
1 Chinese Wine
2 Dry Sherry
1 Garlic Clove
1/2 Fresh Ginger
Cut wings intp three pieces (save tips for making stock.
Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
Add Soy, Honey, Wine, Garlic and Ginger, stir well.
Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
Serve warm or at room temperature.