12 chicken wings
2 tbsp. dark soy sauce
2 tbsp. Worcestershire sauce
1 tsp. cider vinegar
2 tbsp. sesame oil
1 lg. clove garlic, lightly smashed and peeled
2 tbsp. sugar

Place wings in pot and coat with one tablespoon of soy sauce. Cover wings with boiling water and place over high heat. When mixtures boils reduce heat to medium and cover and simmer 15 minutes. (Can refrigerate in the liquid at this point for a day.) Leave wings in liquid to cool some while making sauce. In a skillet heat the sesame oil and sear the garlic in it.

Discard the garlic. Add the sugar to oil and stir until dissolved. Combine soy sauce, Worcestershire sauce and vinegar in a small bowl. Very slowly pour this mixture into oil/sugar while stirring rapidly with your other hand so the sugar doesn't lump.

Keep sauce hot and covered over low heat. In a deep fryer or wok heat vegetable oil until 375 degrees. Dry wings by blotting them with a paper towel.

Carefully fry them in the hot oil for 4 minutes or until browned. Turn up heat on glaze and remove cover. As wings are fried place in glaze and turn them until completely coated. Serve as an appetizer or main dish.