Chicken Wings In Five Spice

Yield: 24

Ingredients:

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 cup light soy sauce
1/8 cup dry sherry or Chinese rice -- wine
1/2 teaspoon five-spice powder

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 360F until golden brown, about 5 minutes.
More delicious appetizer and snack recipes can be found in ChineseFoodDIY's Chinese cookbook "Real & Healthy Chinese Cooking".