garlic chicken wings

Categories

Poultry

Yield

6 servings

* 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 ¾ cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add ½ cup chicken broth, stir and reduce the sauce by ⅓. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce.

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