6 skinless, boneless chicken drumsticks
1 cup cubed, cooked rice
1 cup sliced onion
1 cup red bell pepper, chopped
2 tablespoons grated ginger root
1 teaspoon ground ginger
1 tablespoon Worcestershire sauce
2 teaspoons ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
In a second saute oil, onions, red bell peppers and ginger for 5 to 7 minutes or until color is almost completely gone. Place chicken and sherry in a large glass bowl, and pour over onions and red peppers. Stir well, cover and cook until sherry is almost ready to drink.
Heat another small large saucepan over medium heat. Slowly pour water in, and keep adding water until pan is 3 to 5 inches deep. Remove from heat; cool and remove wings. Cool completely. Meanwhile, drain and great rib space
To Cut - Slice wings using rimmed Kitchen shears. Slice between ribs; place in a medium