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