Chicken Wings In Five Spicepoultry 12 chicken wings, whole 1 cup water-chestnut flour 4 cup peanut oil for deep-frying 1 marinade: 1/2 teaspoon freshly grated ginger 1/8 cup light soy sauce 1/8 cup dry sherry or chinese rice wine 1/2 teaspoon five-spice powder Makes 24 pieces 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 1/2 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 |
