Chicken Wings in Five Spice

Course : Chicken Wings
Serves: 24
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12 pieces Chicken wings -- whole
1 cup Water-chestnut flour
4 cups Peanut oil for deep-frying
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

Preparation / Directions:

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.

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