Haute wings

While I enjoy chicken wings, I don't always want to head out of the house and toddle down to the nearest sports bar to feed my hunger. Luckily, relief is just a kitchen away.

• Separate one to two pounds of chicken wings into their three constituent components (mini-drumstick, mini-thigh, and 'what in the dickens do I do with this fiddly bit?'): feel free to reserve the tips for stock by freezing them.
• Place the remaining pieces into a mixing bowl, then make a marinade of one lime's worth of juice, four cilantro leaves chopped fine, a pinch of salt, and a splash of dry sherry. Gently toss the chicken in this marinade, then let sit--covered, in the refrigerator--for at least one hour, turning occasionally to ensure the chicken is coated evenly.
• Place two to three tablespoons of olive oil into a small stock pot and place on a burner set to medium heat. Once the oil is hot, remove the chicken from the marinade and place into the pot, turning regularly, and cook until the chicken is done through.
• While the chicken is cooking, mix 1/3 cup soy sauce, 1/3 cup dry sherry, two tablespoons casters sugar, 1/2 teaspoon grated ginger, and two tablespoons tomato paste.
• Remove the chicken from the pot, remove the oil from the pot (wipe up any excess), and return the wings to the pot.
• Once the chicken is back in the pot, pour the sauce over the wings. Cover and simmer on medium-low for fifteen to thirty minutes, stirring and turning occasionally.
• Remove the pot from the heat, and place the wings on a wire rack over paper toweling to drain a bit.

While the wings are delicious warm with bleu cheese dressing, they're also excellent cold, especially if the meat is used as part of a salad.