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Chicken Wings in Five Spice

List of Ingredients




12 Chicken wings -- whole
1 cup Water-chestnut flour
4 cups Peanut oil for deep-frying
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



Recipe



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.