1 tbsp. peanut oil
2 tbsp. grated fresh ginger root
1 clove garlic, minced
8 chicken wings
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. rice wine or sherry
2 tbsp. sesame seed

Heat the peanut oil in a wok or skillet until almost smoking. Stir-fry the ginger, garlic and chicken wings together for 2 minutes. Add the soy sauce and sugar; mix well. dissolve the cornstarch in the wine and add to the wok. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the wings are done. Sprinkle the chicken with sesame seeds and serve hot.