8 wings
2 tsp. cornstarch
1 tbsp. oil
1 tbsp. soy sauce
1 tbsp. dry sherry
3 scallions, sliced
1 lg. clove garlic, minced
1 tsp. ginger root
2 tbsp. oil
1/4 c. chicken broth
2 tbsp. Hoisin sauce

Use meaty wing section. Toss wings with cornstarch, oil, soy and sherry; set aside.

Combine scallions, ginger root, garlic. Put near cooking pan. Have Hoisin sauce near. Heat oil to 375 degrees. Stir-fry chicken wings 5 minutes, brown all over. Add broth and cover for 10 minutes over medium heat.

Remove cover and boil away liquid. Quickly add scallion mix and stir 30 seconds. Blend in Hoisin sauce that will cook them with glaze. Serve immediately.