| 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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