Shanghai Chicken Wings
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!
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
- Combine all ingredients in a large cooking pot. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
- 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.
- Serve hot or cold.
Makes about 18 to 24 appetizers.