1 1/2 lbs chicken wings
3 tablespoons soy sauce (Kikkoman)
1 tablespoon dry sherry
1 tablespoon fresh gingerroot, minced
1 garlic clove, minced
2 tablespoons vegetable oil
1/4 cup cornstarch
2 green onions, thinly sliced
1 teaspoon fresh gingerroot, slivered
Disjoint chicken wings; discard tips
Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken. Refrigerate 1 hour, stirring occasionally.
Remove chicken; reserve marinade.
Heat your grill to a medium heat. Lightly coat chicken pieces with cornstarch; add to grill and brown slowly on all sides.
Stir in 2/3 cup water, sprinkle green onions, slivered ginger, and marinade into a pan and heat to a simmer. This will kill any bacteria and thicken.
Mop chicken while grilling until tender and thoroughly cooked. Use ginger and onion to garnish.