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1. In a large bowl combine sherry, soy sauce, garlic powder and ginger; set aside. 2. Disjoint chicken wings into 3 parts each. Discard the tip end or save to use for soup stock at a later time. 3. Marinate chicken pieces in sherry mixture in the refrigerator at least three hours, but not longer than 24 hours. 4. Arrange 20 pieces at a time in a single layer on a heat- resistant, non-metallic serving platter. 5. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until chicken is well cooked. Turn chicken pieces over after 5 minutes. 6. Repeat with remaining pieces as needed. Tip: Uncooked chicken pieces can either be stored in refrigerator for 2 to 3 days or may be frozen for 3 months. Cooked pieces may be reheated.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 167 (58%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 89.3mg||27 %|
|Sodium 254.1mg||9 %|
|Potassium 207.1mg||5 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.5g|
|Protein 21.6g||31 %|
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Calories per serving: 290
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