| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Appetizers, Poultry | 6 | Servings | |
INGREDIENTS
| 2 | lb | Wings — * |
| 2 | c | Flour |
| 2 | tb | Salt |
| 1 | tb | Pepper |
| Vegetable oil | ||
| 3 | tb | Finely chopped garlic |
| 3/4 | c | Dry sherry |
| 1/2 | c | Chicken broth |
INSTRUCTIONS
* separated at joints; tips discarded in a strong plastic bag. Heat a large skillet with 2" of vegetable oil until hot. Shake wings in seasoned flour and fry until-> golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2 Tblsp oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp finely chopped garlic to the oil in the skillet and saute until soft, but not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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