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The chicken wings and sauce are cooked together, as the sauce reduces around the wings, it transforms into a rich and thick glaze. Have lots of napkins on hand for this scrumptious finger food!

Shanghai Chicken Wings

2 to 3 pounds chicken wings
1/3 cup water
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
1 teaspoon finely minced fresh ginger

1. Combine all ingredients in a large cooking pot. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
2. After 20 minutes, uncover, increase heat slightly and continue cooking, stirring often, for about 15 minutes, or until the sauce has become a rich and thick glaze. Toss wings to coat.
3. Serve hot or cold.

Makes about 18 to 24 appetizers.