1 lb. chicken wings
3/4 cup dry sherry
3 cloves garlic, mashed
1/4 cup soy sauce
2 tbsp. minced fresh ginger
1/2 cup flour, plus extra
1 1/2 cups vegetable oil
1 egg

Combine sherry, soy sauce, garlic and ginger. Reserve 1/3 cup.

Marinate chicken in the remaining marinade in a Ziploc bag under refrigeration for at least 4 hours, turning several times. Pour oil into a deep skillet and heat to 365°F (very hot).

While oil is heating, prepare a batter by beating the egg with 1/2 cup of flour and 1/3 cup of the reserved marinade.

Remove chicken from marinade and drain. Dredge in flour (or just sprinkle flour over both sides). Dip floured wings into batter.

Lower carefully into hot oil and fry until golden brown and wings are cooked through. If using very large wings, lower temperature of oil slightly.