Does any body have a recipe for Sherry chicken wings?

My mother used to make them on special occasions when I was a child but she lost the recipe I would love to share them with my children any guests but need help with that PLEASE anybody. I do know that there is soya, and Worcestershire sauce in them.Does any body have a recipe for Sherry chicken wings?
Sherried Chicken Wings with Mushrooms and Peas





2 pounds chicken wings (about 10)


all-purpose flour seasoned with salt and pepper for dredging the wings


2 tablespoons vegetable oil


2 tablespoons unsalted butter


1 large onion, halved lengthwise and sliced thin lengthwise


1 large garlic clove, minced


8 to 10 ounces mushrooms, sliced thin


1/2 teaspoon dried thyme, crumbled


1/2 cup medium-dry Sherry


1 cup chicken broth


1 teaspoon fresh lemon juice, or to taste


a 10-ounce package frozen peas


cooked noodles as an accompaniment


http://www.epicurious.com/recipes/food/v鈥?/a>Does any body have a recipe for Sherry chicken wings?
SHOYU CHICKEN








* 5 lb Chicken pieces


* 1 c Low-sodium soy sauce


* 6 tb Brown sugar


* 1 Whole dried star anise


* 2 ts Fresh ginger root, crushed


* 1 tb Dry sherry


* Chinese parsley (cilantro)


* Green onions, chopped


* (scallions) *








Instructions


* Both ingredients are optional. In a large pan, place chicken with soy sauce, brown sugar, star anise, ginger, sherry, and 1/2 cup water. Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce. If you use the Chinese parsley, cook a few stalks with the chicken. Otherwise, use the green onions (scallions) fresh as a garnish. If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve. Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving. Makes 4 to 6 servings.
Here is what I do have...it's from Martha Stewart, and calls for drumsticks, but I'd just substitute wings and cook them for slightly less time:





Sweet and Sticky Grilled Drumsticks





Martha Stewart - Serves 4





The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce.





INGREDIENTS


鈥?1 1/2 cups dry sherry


鈥?1 cup plus 2 tablespoons packed dark-brown sugar


鈥?1/2 cup low-sodium soy sauce


鈥?2 tablespoons finely grated fresh ginger


鈥?1 garlic clove, minced


鈥?8 chicken drumsticks, skin on


鈥?Coarse salt








DIRECTIONS





1. Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.


2. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.


3. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).


4. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt.
Sherry Garlic Chicken Wings Recipe --











3 1/2 lbs chicken wings


1 cup sherry wine


3/4 cup soy sauce


1 clove garlic, minced


1/2 teaspoon cayenne pepper


1 teaspoon dry mustard or 1 tablespoon Dijon mustard or mustard











Bake wings@ 350 degrees for 1/2 hour.


Drain grease.


Pour mixture listed over wings and bake@ 350 and turn every 15 minutes until wings are sticky.