Drums of heaven
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | CHICKEN WINGS | |
| 3 | ounces | GINGER ROOT,GRATED |
| 1 | ounce | GRANULATED GARLIC |
| 1 | teaspoon | SESAME OIL |
| 1 | teaspoon | SALT |
| 4 | dashes | TABASCO |
| 1 | ounce | BRANDY |
| 1 | EGG | |
| 1 | cup | FLOUR |
| 2 | EGGS | |
| ½ | cup | CORNSTARCH |
| 1 | tablespoon | BAKING POWDER |
| WATER | ||
Directions
SHRIMP BATTER:
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