Chicken Wings I
18 chicken wings about 3 lbs.)
2 T salad oil 3 onions, sliced
1/2 cup Soya sauce
1/3 cup dry sherry
1/4 cup ketchup
2 T sugar 1/4 tsp.ground pepper
Cut wings tips off at the joint (tips can be used in soup another day); cut each wing in half at the joint.
In a five-quart Dutch oven or a large skillet, over high heat and in hot oil, cook the wings and two-thirds of the onion slices, stirring constantly for about seven minutes.
Reduce the heat to medium.
Add the soy sauce and the remaining ingredients.
Stir to blend well.
Cover and cook about 25 minutes, stirring occasionally.
Uncover and cook 10 minutes longer, until almost all liquid is absorbed and the chicken is tender.
Garnish with remaining onion slices and serve.