Firecracker Chicken Wings

Ingredients

2 pounds (about 10) chicken wings

1 tablespoon Stir-Fry Sauce

1 tablespoon Dry sherry

cup Stir-Fry Sauce

2 teaspoons Fresh ginger root, minced

1 Clove garlic, minced

1/8 teaspoon Red pepper, crushed

2/3 cup Water

2 tablespoons Vegetable oil

2 tablespoons Green onion, chopped

1 1/2 teaspoons Cornstarch

2 tablespoons Water

Rice, cooked and hot

Preparation

Disjoint the chicken wings. Discard the tips or save for stock. In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together. Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes.

Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside.

In a large skillet over medium heat, brown the chicken on all sides in hot oil. Remove the chicken from the pan and discard the fat. Pour the stir-fry sauce mixture into the same pan. Add the chicken. Cover and simmer for 5 minutes. Sprinkle the chicken with the green onions. Cover and simmer for 5 minutes longer, or until the chicken is tender.

Combine the cornstarch and water. Stir the cornstarch mixture into the skillet. Cook, stirring, until the sauce boils and thickens. Serve over rice. 4 servings