1 Kg (2lb) plump chicken wings, each to be cut into 3 joints
2 Tblsp Honey
2 Tblsp Light Olive Oil
2 Cloves Crushed Garlic
2 Tblsp Cream Sherry
2 Tblsp Dark Soy Sauce
1 Tspn Grated Ginger
Heat a wok (or large pan), add the oil and swirl around to coat the sides. Add the chicken wings in batches and brown them lightly.
Return all wings to the pan and add the remaining ingredients and cook them over medium to high heat, turning the wings until they are a rich brown, glossy and cooked through usually 15-20 minutes.
Place wings on a platter and sprinkle with chopped shallots.