---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WINGS IN FIVE SPICE
  Categories: Poultry, Foreign
       Yield: 24 servings
  
      12    Chicken wings, whole
       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
  
   Makes 24 pieces
   
   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
   1/2 hour. Drain and toss in the water-chestnut flour.
   Deep-fry at 360 F until golden brown, about 5 minutes.
   
   The Frugal Gourmet - 3 Ancient Cuisines From the
   collection of Jim Vorheis
  
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