2 lb Wings -- *
2 c  Flour
2 tb Salt
1 tb Pepper
Vegetable oil
3 tb Finely chopped garlic
3/4 c  Dry sherry
1/2 c  Chicken broth

* 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.