Crispy Chicken Wings

Course : Chicken Wings
Serves: 24 wings
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12 pieces chicken wings -- (about 2 1/3, pounds)
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/4 cup water
1/2 cup gold medal all-purpose -- flour
1/4 cup cornstarch
1/2 teaspoon baking soda -- vegetable oil

Preparation / Directions:

Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate I hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil(1l/2 inches) in Dutch oven or wok to 350F. Fry 4 or 5 chicken piece at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel. Increase oil temperature to 375F. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.

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