INGREDIENTS

INSTRUCTIONS

Divide chicken wings into 2 pieces by separating the large joint from
the v-shaped piece.  In a wok or large skillet, add ginger slice and
enough oil to cover  bottom of pan and heat until hot. Brown the wings
(cook half at a  time so as not to overcrowd skillet).  Pour out excess
oil and discard ginger slice. Add all remaining  ingredients to wok or
skillet, cover and simmer 10 minutes. Remove  lid and cook another
10-15 minutes, or until wings are tender and  sauce is reduced. During
cooking, baste wings frequently with sauce.  When done, wings should be
coated with a heavy glaze of sauce.  *Available at many supermarkets
and at Oriental and specialty food  shops.  Taken from "The Original
Philadelphia Neighborhood Cookbook" by Irma  Smith and Ann Hazan,
published by Camino Books, Philadelphia, PA, c.  198&  Please note that
these recipes have been provided with the permission  of and courtesy
of the copyright holders. The FOOD NETWORK has not  created any of
these particular recipes nor tested any of them in our  test kitchen.
Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98
Recipe by: Chinese recipe from Chinatown  Posted to MC-Recipe Digest by
"Pamela Creeden"  <creedenites@sprintmail.com> on Apr 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 637.6mg
Potassium: 25.6mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: <1g