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Finger Chicken Wings


20 chicken wings
2 tablespoon oil
1/2 cup soy sauce
1/3 cup med. or dry sherry wine
1/4 cup catsup
2 tablespoon 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. Recipe can be doubled or tripled for a crowd.




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