recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Kelly~WA

Garlic Chicken Wings

2 pounds chicken wings*
2 cups flour
2 tablespoons salt
1 tablespoon pepper
vegetable oil
3 tablespoons finely chopped garlic
3/4 cup dry sherry
1/2 cup chicken broth

* separated at joints; tips discarded in a strong plastic bag.

Heat a large skillet with 2" of vegetable oil until hot. Shake wings in seasoned flour and fry until golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2 Tbsp oil, leaving the browned bits on he bottom of the skillet. Add 3 Tbsp finely chopped garlic to the oil in the skillet and saute until soft, but not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce.