20 chicken wings
2 tbsp. oil
1/2 c. soy sauce
1/3 c. med. or dry sherry wine
1/4 c. catsup
2 tbsp. brown sugar

Cut wing tips off at joint (use tips later for soup). In a 5-quart saucepan over high heat in hot salad oil cook wings, stirring constantly about 5 minutes. Reduce heat to medium; add remaining ingredients, stirring to blend well. Cover and cook about 25 minutes, stirring often. Cook until almost all liquid is absorbed and chicken is tender.