2 1/2 lbs. (about 15) chicken wings (skinned, optional)
3 tbsp. salad oil
2 tbsp. soy sauce
2 tbsp. grated fresh ginger or 1 tsp. powdered ginger
2 tsp. cornstarch
2 tsp. sugar
1/4 c. regular strength chicken broth
1/3 c. sliced green onions, including tops

COOKING SAUCE:

Stir together 1/4 cup regular strength chicken broth, 2 teaspoons cornstarch, 2 tablespoons oyster sauce, and 2 tablespoons dry sherry.

Prepare cooking sauce and set aside.

Cut off and discard bone tips of the wings. Rinse wings and pat dry.

In a bowl, stir together 1 tablespoon of the oil, the soy sauce, ginger, cornstarch, and sugar. Add chicken wings; stir to coat.

In a skillet or wok, add remaining 2 tablespoons oil, and when oil is hot, pick out the wings from the marinade and cook, uncovered, stirring occasionally, until wings are browned, about 5 minutes. Stir in broth remaining marinade. Reduce heat to medium, cover, and cook until chicken pulls easily from bone, 15 to 20 minutes.

Stir Cooking Sauce, then add to chicken wings. Cook, stirring, until sauce boils and thickens.

Serve wings hot or at room temperature. To serve, arrange wings on a dish, sprinkle with the onions. This is great served over hot rice.