Chinese Cuisine : Cola Chicken Wings

My wife is Chinese so we eat Chinese food at home quite regularly. I asked her to teach me a new recipe this weekend, preferably something easy that I could write about and pass on to other hopeless-in-the-kitchen husbands. She suggested we try to make Cola Chicken, and I was pleasantly surprised. Chicken pieces can be deep fried in hot oil instead of baked. Add 2 to 3 inches of hot oil to deep fryer. Bring oil to 370 F. Deep fry in small batches about 10 minutes per batch. Keep chicken warm in 300 F. oven while cooking remaining batches.

Ingredients:

2 tablespoons Margarine or Butter
1/4 cup All-Purpose Flour
1 tablespoon Margarine or Butter, melted
1 tablespoon White Vinegar
2 to 3 teaspoons Hot Pepper Sauce
1/4 teaspoon Coarse Salt
Celery Sticks
2 teaspoons Liquid Smoke, divided (optional)
1/4 teaspoon salt
15 whole chicken wings (about 3 pounds)
1 small onion, sliced
1 cup water

Chop up the Spring onions really small and slice the ginger if it isn't already. We don't need a lot of ginger, just 2 slices of fresh ginger is enough. Add a little oil to a pan and fry the ginger and spring onions (and the chopped chili if you're going to add some at all) until you get a lovely aroma going on there. Don't burn them! Add the chicken, and fry until they start to get a little brown. When that happens, pour in the cola and soy sauce. Turn the heat down to medium and simmer until the sauce has all but disappeared. It should about 15 minutes. As the sauce disappears, take care to stir it a couple of times so it doesn't burn.