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