12  chicken wings
1 tablespoon salted black beans
1 tablespoon water
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons dry sherry or rice wine
¼ teaspoon black pepper
1 tablespoon sesame seeds
1 green onion, chopped


Using a knife or poultry shears, trim and discard wing tips, and separate wings into two parts.  In mixing bowl, crush beans with fork, add water and set aside. 

To cook, preheat large skillet on medium heat; add chicken, garlic, and ginger. Stir fry until wings are lightly browned. Add soy sauce and sherry, stir fry 1-2 minutes. Add soaked black beans, pepper and sesame seeds, cover and reduce heat to low.  Simmer 8-10 minutes.  Uncover, increase heat to medium-high. To glaze wings in sauce, stir occasionally until liquid has almost evaporated. 

Top with chopped green onions before serving.