Title: CHICKEN WINGS IN FIVE SPICE
Categories: Poultry, Foreign
Yield: 24 servings
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
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
