Recipe - Chicken Wing Drumsticks

CATE VANICEK
10 Chicken wings (yield 20
"Drumsticks)
1 Egg white, slightly beaten
1/3 cup Cornstarchmixed with:
1 teaspoon Baking powder
Peanut oil for deep frying

MARINADE
1 teaspoon Fivespice powder
One half teaspoon MSG (optional)
1 teaspoon Salt
One half teaspoon Sugar
1 teaspoon Rice wine
1 teaspoon Soy sauce

Discard wing tips. Cut between joints. Remove the smaller bone of the
lower wing. Cut skin loose around the small end and push skin and meat up
to form drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg
white to coat the wings will help to seal the juice inside the meat. Hence
the meat will be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch and baking powder
helps to make the outside layer crisp.)

Deepfry for 3 minutes. Drain. Let cool.

Deepfry once again right before serving. (Deepfry the first time to cook
the meat and seal the juice in the meat. The second time to make the
outside crisp. Make sure the oil is very hot before you deepfry for the
second time.)

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini