Yield: 24 servings

12 Chicken wings, whole
1/8 c Light soy sauce
1 c Water-chestnut flour or Chinese rice
1/8 c Dry sherry
4 c Peanut oil for deep-frying

Marinade: 1/2 ts Five-spice powder
1/2 ts Freshly grated ginger

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.



Share