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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