Chicken Wings in Five Spice
Yield
24 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | Chicken |
chicken wings
|
*
|
| 1 | cup |
water chestnut flour
|
* |
| 4 | cups |
peanut oil
|
|
| Marinade | |||
| ½ | teaspoon |
ginger
freshly grated |
|
| ⅛ | cup |
soy sauce, light
|
|
| ⅛ | cup |
sherry
dry |
*
|
| ½ | teaspoon |
chinese five spice powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | Chicken |
chicken wings
|
*
|
| 237 | ml |
water chestnut flour
|
* |
| 946 | ml |
peanut oil
|
|
| Marinade | |||
| 2.5 | ml |
ginger
freshly grated |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
sherry
dry |
*
|
| 2.5 | ml |
chinese 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 ½ hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F in peanut oil until golden brown, about 5 minutes.
