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Ingredients Jump to Instructions ↓

  1. 12 Chicken wings, whole

  2. 1 c Water-chestnut flour

  3. 4 c Peanut oil for deep-frying

  4. Marinade:

  5. 1/2 ts Freshly grated ginger

  6. 1/8 c Light soy sauce

  7. 1/8 c Dry sherry or Chinese rice

  8. wine

  9. 1/2 ts Five-spice powder

Instructions Jump to Ingredients ↑

  1. Cut each wing into 3 logical pieces.

  2. Save the tips for soup and use only the 2 meatier parts for this recipe.

  3. Prepare the marinade and marinate the wing pieces for 1/2 hour.

  4. Drain and toss in the water-chestnut flour.

  5. Deep-fry at 360 F until golden brown, about 5 minutes.

  6. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis

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