Cut each wing into two pieces by separating at the joint; discard
the tips. Heat the ginger slices in the oil in a wok; add a third
of the wings at a time and brown. When the wings are browned,
drain the oil and remove the ginger slices from the wok. Add the
oyster sauce, sherry, sugar soy sauce, and water. Place the browned
wings in the wok and simmer, covered, for 10 to 12 minutes. Cook
another 12 to 15 minutes with the lid off, basting frequently
with the sauce. When the wings are tender and nicely glazed, they
are ready to be eaten.
Serves 4.
Recipe adapted from "The Travelin' Gourmet"