Title: Chinese: chicken wing drumsticks
 Categories: Main dish, Chinese, Spices, Poultry
      Yield: 3 Servings
 
MMMMM------------------------CATE VANICEK-----------------------------
     10    Chicken wings (yield 20
           "Drumsticks)
      1    Egg white, slightly beaten
    1/3 c  Cornstarch--mixed with:
      1 ts Baking powder
           Peanut oil for deep frying

MMMMM--------------------------MARINADE-------------------------------
      1 ts Five-spice powder
    1/2 ts MSG (optional)
      1 ts Salt
    1/2 ts Sugar
      1 ts Rice wine
      1 ts Soy sauce
 
  Discard wing tips.  Cut between joints.  Remove the smaller bone of
  the lower wing.  Cut skin loose around the small end and push skin
  and meat up to form drumstick.
  
  Marinate wings for 1 hour.  Add egg white.  Coat wings evenly. (Using
  egg white to coat the wings will help to seal the juice inside the
  meat. Hence the meat will be juicier.
  
  Dredge wings in cornstarch mixture.  (Using cornstarch and baking
  powder helps to make the outside layer crisp.)
  
  Deep-fry for 3 minutes.  Drain.  Let cool.
  
  Deep-fry once again right before serving.  (Deep-fry the first time
  to cook the meat and seal the juice in the meat. The second time to
  make the outside crisp. Make sure the oil is very hot before you
  deep-fry for the second time.)