CHICKEN WINGS: This is an all-time favourite in my family. Anyone can follow it to give crowd-pleasing result.

FRIED CHICKEN WINGS—MA-MA STYLE:



12 chicken wings cut through the joints into 3 pieces

cooking oil for deep frying


seasoning:

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:

¼ cup tapioca starch
¾ cup all purpose flour
1 ½ tsp. baking powder
1 tsp sugar
½ tsp. salt



Season chicken wings with seasoning ingredients and marinade for 30 minutes. Add 2 to 3 tbsp. water into chicken wings & toss to moisture each piece. Roll each piece in the coating mix and coat it generously.

Heat enough oil for deep frying to 375 degrees F in a deep fryer. If not using deep fryer, heat oil in wok or a deep saucepan. Test oil for readiness by dipping a clean and dry chopstick into oil, if strings of bubbles arise around chopstick instantly, oil is hot enough.

Lower chicken pieces into hot oil carefully. Cook chicken in batches to not crowd the pot. Deep fry for 5 to 6 minutes, stirring occasionally, or until chicken pieces are golden and cooked. Remove with a slotted spoon. Drain on rack and paper towels before serving.

Cool oil completely then strain & drain oil into glass container or bottle. Refrigerated cooked oil can be reused as “used” oil to season beef, or as cooking oil.


****NOTE #1: To turn coating mix into batter--add enough ice water or beer to dry ingredients to mix well into a thick mixture, to be used as tempura batter. Let stand 30 minutes, stir well before using


***NOTE #2: Chicken wings may be prepared half an hour beforehand, deep fry for 3-4 minutes. Drain and cool. Then at serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.