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Crispy Chicken Wings





Recipe (click to expand)

12 each chicken wings (about 2 1/3  
1   -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  
1   -flour  
1/4 cup cornstarch  
1/2 teaspoon baking soda  
1   -Vegetable oil  
Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.

Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken.

Heat oil (1 l/2 inches) in Dutch oven or wok to 350. Fry 4 or 5 chicken pieces 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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