| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry, Foreign | 24 | Servings |
INGREDIENTS
| 12 | Chicken wings, whole | |
| 1 | c | Water-chestnut flour |
| 4 | c | Peanut oil for deep-frying |
| Marinade: | ||
| 1/2 | ts | Freshly grated ginger |
| 1/8 | c | Light soy sauce |
| 1/8 | c | Dry sherry or Chinese rice wine |
| 1/2 | ts | Five-spice powder |
INSTRUCTIONS
Makes 24 pieces Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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