Garlic Chicken Wings


Yield: 6 servings

2     pounds      Wings, *separated at joints;
                  - tips discarded in a strong plastic bag 
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 

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.

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From: nbarone@chisnet.com.mx

Source: jewish-food archives
        http://www.eskimo.com/~jefffree/recipes/