Chicken Wings in Five Spices
Recipe type: Poultry
Serves: 24
  • 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 Cups light soy sauce
  • 1/8 Cups dry Sherry or Chinese rice wine
  • 1/2 teaspoon Five-Spice powder
  1. Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe.
  2. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.
  3. Deep-fry at 360 F until golden brown, about 5 minutes.
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