Chicken wings in five spice

24 servings

Ingredients

Quantity Ingredient
12 Chicken wings, whole
1 cup Water-chestnut flour
4 cups Peanut oil for deep-frying
Marinade:
½ teaspoon Freshly grated ginger
⅛ cup Light soy sauce
⅛ cup Dry sherry or Chinese rice wine
½ teaspoon Five-spice powder

Directions

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 ½ 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

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