Recipe - Chicken Wings In Five Spice

12 Chicken wings, whole
1 cup Waterchestnut flour
4 cup Peanut oil for deepfrying
Marinade:
One half teaspoon Freshly grated ginger
1/8 cup Light soy sauce
1/8 cup Dry sherry or Chinese rice
wine
One half teaspoon Fivespice 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 One half hour. Drain and
toss in the waterchestnut flour. Deepfry at 360 F until golden brown,
about 5 minutes.

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

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