Here is a dish that means a lot to my family, & according to them, it's finger licking good

CHICKEN WINGS—MA-MA STYLE:

 Ingredients:

         12 chicken wings                              oil for deep frying

  seasoning for chicken wings:

1-1 ½ tsp. salt                                  1 ½ tsp. sugar

freshly-ground black pepper             ½ tsp. five-spice powder

1 tsp. light soy sauce                        2 tsp. brandy or cooking wine

1 tbsp. tapioca or corn starch                                            

coating mix for chicken: 

¼ cup tapioca starch                          ¾ cup all purpose flour

1 ½ tsp. baking powder                    1 tsp sugar

½ tsp. salt

Wash, rinse and pat dry chicken wings and cut each wing through the joint into 3 pieces, discarding the wing-tips if preferred. Add seasoning ingredients into chicken wings and marinade 30 minutes.  Add 2 to 3 tbsp. water into wings to moisten; then roll each piece in the coating mix, coating it generously.

In a wok or large heavy saucepan or deep fryer, heat enough oil for deep frying to 375 degrees F or until a clean and dry chopstick inserted into oil gives rise to strings of bubbles instantly.  Lower pieces of chicken into hot oil carefully and do not crowd the pot. Deep-fry chicken for 5 to 6 minutes, or until golden and cooked.  Remove chicken pieces with a slotted spoon. Drain on rack. Serve immediately. 

Chicken wings may be prepared ahead of time. Deep-fry for 4 minutes; then drain and cool.  At serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.