Crispy chicken wings

Yield: 1 servings

Measure Ingredient
12 Chicken wings (about 2 1/3 pounds)
2 teaspoons Vegetable oil
2 teaspoons Soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Five-spice powder
¼ cup Water
½ cup Gold Medal all-purpose flour
¼ cup Cornstarch
½ teaspoon Baking soda Vegetable oil

Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate I hour.

Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil(1l/2 inches) in Dutch oven or wok to 350!. Fry 4 or 5 chicken piece at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.

Increase oil temperature to 375!. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.

24 chicken wing pieces.

From the files of Al Rice, North Pole Alaska. Feb 1994

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