Title: Chicken Wings in Five Spice
Categories: Poultry, Foreign
Yield: 24 Servings

12 Chicken wings, whole
1 c Water-chestnut flour
4 c Peanut oil for deep-frying
Marinade:
1/2 ts Freshly grated ginger
1/8 c Light soy sauce
1/8 c Dry sherry or Chinese rice
-wine
1/2 ts 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

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