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Chicken Wings In Five Spice

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      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
 
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Display Recipe for Import.