Preparation / Directions:
* 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.
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