Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        wings -- *
   2      cups          flour
   2      tablespoons   salt
   1      tablespoon    pepper
                        vegetable oil
   3      tablespoons   finely chopped garlic
     3/4  cup           dry sherry
     1/2  cup           chicken broth

Preparation:

* 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 Tbs oil, leaving the browned bits on he bottom of the skillet. Add 3 Tbs finely chopped garlic to the oil in the skillet and sauté 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.