Empress Chicken Wings Recipe

   1 1/2  pounds        Chicken Wings
   3      tablespoons   Soy Sauce
   1      tablespoon    Dry Sherry
   1      tablespoon    Minced Fresh Ginger Root
   1                    Clove Garlic -- Minced
   2      tablespoons   Vegetable Oil
     1/3  cup           Cornstarch
     2/3  cup           Water
   2                    Green Onions And Tops -- Cut
                        Into Thin Slices
   1      teaspoon      Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock).  Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;
reserve marinade.  Heat oil in large skillet over medium heat.  Lightly
coat chicken pieces with cornstarch; add to skillet and brown slowly on
all sides.  Remove chicken; drain off fat.  Stir water and reserved
marinade into same skillet.  Add chicken; sprinkle green onions and
slivered ginger evenly over chicken.  Cover and simmer for 5 minutes, or
until chicken is tender.

Fajita Chicken Wings

  12                    Chicken wings
                        *marinade*
     1/4  cup           Lime juice
   2      tablespoons   Oil
   3      tablespoons   Cilantro -- chopped
   1                    Cl Garlic -- minced
   1      teaspoon      Cumin
     1/2  teaspoon      Salt
     1/2  teaspoon      Oregano
     1/4  teaspoon      Red pepper flakes -- crushed

Cut each chicken wing in half; place in large resealable plastic bag. Add
all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at
least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken
on broiler pan. Bake at 375 F for 45 to 60 minutes or until chicken is no
longer pink, brushing occasionally with reserved marinade.
Discard any remaining marinade.