Chicken Wings Shanghai Style

• 2 or 3 lbs. chicken wings
• 1/3 cup water
• 1/3 cup soy sauce
• 2 tbls. brown sugar
• 1 tbl. dry sherry
• 2 slices fresh ginger root or 1 tsp. powdered ginger
• 3 or 4 cloves of Star Anise (liquorices)

Dump everything into a good sized sauce pan. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Stir occasionally to give all of wings an equal turn in the liquid.

After 20 minutes, remove the cover, increase heat slightly and continue cooking for about 15 minutes. This is when the magic happens. Because of the sugar in the liquid, it will begin to thicken into a rich brown glaze coating each wing with incredible goodness. Toss and stir to coat wing with sauce as it thickens.

Good hot or cold!!