8-10 wings, detipped
Tapioca starch to sprinkle

SAUCE:

1 1/2 c. master sauce
1 tbl. pancake syrup
2 tbl. ketchup
  1. Cut off tips, either split or use whole uncut.
  2. Marinate 1/2 hour. Mix well. Sprinkle a little ginger-garlic mix over.
  3. Get wok hot. Stir fry till lightly brown. Lower gas, cover 10 minutes.
  4. Pour sauce over wings. Mix well.
  5. If more sauce is needed, add 1/2 c. broth
  6. Cover over medium heat. Check every 5 minutes so they don't stick. Wings should have a nice glaze. Serve over watercress.

NOTE: Hoisin orange sauce can be used as a sauce substitute.