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
• Cilantro sprigs, to garnish

Preparation:

• 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 with noodles tossed in sesame oil.