Yield: 6 Servings
|3 ounces||GINGER ROOT,GRATED|
|1 ounce||GRANULATED GARLIC|
|1 teaspoon||SESAME OIL|
|1 tablespoon||BAKING POWDER|
Wash chicken wings & cut away each tip section. Hold each end of a remaining,jointed wing, & disjoint by bending elbow;don't separate.
Hold- ing fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance. Repeat process w/ all wings. Com- bine ginger root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well.
Marinate wings in mixture approximately 2-4 hrs. at room temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.
BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz.
beer. Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW,MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC