YIELD Makes 2 dozen appetizers
|2||tablespoons soy sauce|
|2||tablespoons dry sherry|
|3||cloves garlic, minced, divided|
|1||teaspoon red pepper flakes|
|12||chicken wings (about 2-1/2 pounds), tips removed and cut into halves|
|2||tablespoons vegetable oil|
|3||green onions with tops, cut into 1-inch pieces|
|1/4||cup chicken broth|
|1||teaspoon sesame oil|
|1||tablespoon sesame seeds, toasted|
- For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper in large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.
- Drain chicken wings, reserving marinade. Heat wok over high heat 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of wings; cook 10 to 15 minutes or until wings are brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining wings. Reduce heat to medium. Pour off any remaining oil.
- Add remaining garlic and onions to wok; cook and stir 30 seconds. Add wings and chicken broth. Cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent wings from sticking to bottom of wok.
- Add reserved marinade and stir-fry wings for 1 minute until glazed with marinade. Add sesame oil; mix well. Transfer wings to serving platter; sprinkle with sesame seeds. Garnish, if desired. Serve immediately.
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