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CHICKEN WINGS IN FIVE SPICE

Category:    Chinese, Chicken, Wings
Yield: 24 servings
 
     12    Chicken wings, whole              1/8 c  Light soy sauce
      1 c  Water-chestnut flour              1/8 c  Dry sherry or Chinese rice
      4 c  Peanut oil for deep-frying               -wine
           Marinade:                         1/2 ts Five-spice powder
    1/2 ts Freshly grated ginger          
 
  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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