2 lb. chicken wings
2 Tbsp. oil
2 green onions, cut in 1 1/2-inch pieces
1 Tbsp. ginger root, cut in thin strips
1/3 c. sherry
2 Tbsp. honey
2 Tbsp. soy sauce


Cut each wing at joints, in 3 sections. Save tips for broth or other use. In hot oil, in heavy skillet, stir-fry onions and ginger 3 minutes to flavor oil. Remove with slotted spoon; discard. Brown chicken; set aside. Drain skillet. Add sherry, honey and soy sauce; bring to a boil. Stir in chicken; reduce heat. Cover and simmer 15 minutes, or until chicken is tender. Uncover and simmer 5 minutes, turning chicken frequently as sauce thickens. Serve immediately with any remaining sauce or arrange on platter; cover. Chill. Serve cold. Makes 6 appetizer servings.