24 chicken wings

2 green onions, ends trimmed, chopped

2 cups chicken broth

1 cup tomato or pasta sauce

1/2 cup dry sherry or Chinese rice wine

1/4 cup hoisin sauce

1/4 cup thin soy sauce

1/4 cup oyster sauce

1 tablespoon toasted sesame oil

2 teaspoons Asian chile sauce

3 tablespoons flavorless cooking oil

2 tablespoons minced garlic

2 tablespoons minced ginger

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Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. On a large bowl, combine the green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce. Place a deep 12-inch pan over medium heat. Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. Add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.