Tangerine Chicken Wings

Ingredients:

• 1 onion, thinly sliced
• 1 piece ginger (1-inch), peeled, thinly sliced
• 1 teaspoon sea salt
• 4 tablespoons dry sherry or rice wine
• 4 tablespoons soy sauce
• 16 chicken wings, wing tips removed
• 1 large tangerine
• 1/3 cup vegetable oil
• 2 fresh hot red chilies, seeded, chopped
• 4 scallions, thinly sliced
• 2 teaspoons sugar
• 1 tablespoon white-wine vinegar
• 1 teaspoon sesame oil

Preparation:

• Cilantro sprigs, to garnish
• In a large shallow baking dish, combine onion, ginger, salt, 1 tablespoon of
• the sherry and 1 tablespoon of the soy sauce. Add chicken wings and toss to
• coat well. Let stand 30 minutes. Remove rind from tangerine and slice
• thinly.
• Squeeze 2 or 3 tablespoons tangerine juice and reserve. Heat oil in a wok
• until hot and swirl to coat wok. Remove chicken from the marinade, returning
• any onion or ginger sticking to it. Working in 2 batches, add chicken wings
• to wok.
• Fry 3 or 4 minutes or until golden, turning once. Drain on paper towels.
• Pour off all but 1 tablespoon oil from wok. Add chilies, scallions and
• tangerine rind and stir-fry 30 to 40 seconds. Pour in reserved marinade with
• the onion and ginger slices. Add sugar, vinegar and remaining sherry,
• remaining soy sauce and the tangerine juice.
• Add the chicken wings and toss to coat well, cook 1 minute or until heated
• through. Drizzle with sesame oil and garnish with cilantro sprigs. Serve