Cut each wing into two pieces separating at the joint. Discard the tips. Drizzle with olive oil and sprinkle with salt.
Add some oil to skillet or wok. Throw in the ginger slices and garlic cloves. Brown the chicken wings until golden in color. Remove the chicken wings to a plate. Discard the ginger and garlic. Deglaze the pan with the sherry scrapping up bits.
Place the chicken back in the pan and add remaining ingredients. Cook basting with sauce until chicken is done about 10 to 15 minutes. Taste and adjust for heat and seasoning. Sauce will thicken while cooking