Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

* separated at joints; tips discarded in a strong plastic bag. Heat a
large skillet with 2" of vegetable oil until hot. Shake wings in seasoned
flour and fry until golden brown and crisp on both sides. Remove wings,
drain on paper towels. When all wings are done, remove all but 2 Tblsp
oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp
finely chopped garlic to the oil in the skillet and saute until soft, but
not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up
the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the
sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and
pepper, return wings to sauce to heat briefly, coating with the sauce.

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