Recipe for Crispy Chicken Wings


12 chicken wings (about 2 1/3 pounds)
2 teaspoon vegetable oil
2 teaspoon 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


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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