Shelly's Recipe

CHICKEN WING DRUMSTICKS

Category: Wings

10 chicken wings
1 tbsp cornstarch
1 tsp sugar
1 tsp salt
1 tsp light soy sauce
1/2 tsp five spice powder
Vegetable oil
1/2 cup flour
1/2 cup water
1 egg
3 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt

Cut each chicken wing at joint to make 2 pieces. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball. Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes.

Heat vegetable oil (11/2 inch) in wok to 350. Mix flour, water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda and 1/2 tsp salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes. Drain on paper towel. Increase oil temperature to 375. Fry drumsticks all at one time until golden brown, about 2 minutes. Drain on paper towel.