CRISPY CHICKEN WINGS

31.07.2008 | Author: Cook | Posted in Poultry
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CRISPY CHICKEN WINGS


Servings: 1
Ingredients: 

  • 12    Chicken wings (about 2 1/3
    • 

  • -pounds)
    • 

  • 2 ts Vegetable oil
    • 

  • 2 ts Soy sauce
    • 

  • 1 ts Sugar
    • 

  • 1/2 ts Salt
    • 

  • 1/2 ts Five-spice powder
    • 

  • 1/4 c  Water
    • 

  • 1/2 c  Gold Medal all-purpose
    • 

  • -flour
    • 

  • 1/4 c  Cornstarch
    • 

  • 1/2 ts Baking soda
    • 

  • -Vegetable oil
    •

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 350!. 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 375!. 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.
24 chicken wing pieces.





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