Chicken Wings In Five-spice Powder

12 Chicken wings
1 c Water-chestnut flour *
4 c Peanut oil, for deep-frying

Marinade:
1/2 ts Freshly grated ginger
1/8 c Light soy sauce
1/8 c Dry sherry OR Chinese rice wine
1/2 ts Five-spice powder *

* Note: Available in Oriental markets.

Cut each wing in three pieces and use only the two meatier parts for this recipe.

Prepare the marinade and marinate the wing pieces for one-half hour. Drain and toss in the water-chestnut flour.

Deep-fry at 360 degrees until golden brown, about 5 minutes.

Makes 24 pieces.

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