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Crispy Chicken Wings


12 chicken wings (about 2 1/3 pounds)
2 tsp vegetable oil
2 tsp soy sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp five-spice powder
1/4 cup water
1/2 cup gold medal all-purpose flour
1/4 cup cornstarch
1/2 tsp 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.


Servings: 1



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