Firecracker Chicken Wings



INGREDIENTS:

2 lb (about 10) - chicken wings

1 tb KIKKOMAN Stir-Fry Sauce

1 tb Dry sherry

1/3 c  KIKKOMAN Stir-Fry Sauce

2 ts Fresh ginger root, minced

1 Clove garlic, minced

1/8 ts Red pepper, crushed

2/3 c  Water

2 tb Vegetable oil

2 tb Green onion, chopped

1 1/2 ts Cornstarch

2 tb Water

Rice, cooked and hot

DIRECTIONS:

1. Disjoint the chicken wings.  Discard the tips or save for
stock. In a small bowl or measuring cup, mix the 1 tablespoon
of stir-fry sauce and sherry together. Coat the chicken pieces
with the mixture, cover, and refrigerate for 30 minutes.
  
2. Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger
root, garlic, red pepper, and water.  Set aside.
  
3. In a large skillet over medium heat, brown the chicken on
all sides in hot oil.  Remove the chicken from the pan and
discard the fat. Pour the stir-fry sauce mixture into the same
pan.  Add the chicken. Cover and simmer for 5 minutes. Sprinkle
the chicken with the green onions. Cover and simmer for 5 min.
longer, or until the chicken is tender.
  
4. Combine the cornstarch and water.  Stir the cornstarch
mixture into the skillet.  Cook, stirring, until the sauce
boils and thickens. Serve over rice.



Firecracker Chicken Wings