2 lbs. chicken wings
1/4 c. oil
1 tbsp. chopped fresh ginger
1 1/2 tbsp. chopped garlic
2 c. fresh peeled tomatoes, chopped
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tbsp. red wine vinegar
Salt to taste
2 tbsp. sugar

Rinse and drain chicken wings. Cut off and discard small wing tips. Disjoint wings. Heat oil in wok, when hot add chicken and cook over high heat, stirring constantly, about 3 minutes. Add ginger and garlic and cook 1 more minute. Reduce heat, add remaining ingredients, cover partially and cook, turning chicken pieces occasionally until sauce thickens. This should take about 25 minutes. If sauce does not reduce, turn up heat and cook briefly. Remove from wok and serve. This recipe can be made with whole pieces of chicken for an entree.