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