Drums of heaven b1

Yield: 6 servings

Measure 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
SHRIMP BATTER:
1 cup FLOUR
2 EGGS
½ cup CORNSTARCH
1 tablespoon BAKING POWDER
WATER

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

Similar recipes