CHICKEN WINGS: Try this as a change of pace.

CURRIED CHICKEN WINGS:



12-13 chicken wings

1-2 tbsp. cooking oil

1 egg yolk

2 tbsp. tapioca starch


seasoning:

3 tbsp. curry powder
½ tbsp. minced garlic
½ tsp. 5-spice powder
2-3 tbsp. dark soy sauce
1 tsp. salt + ¼ tsp. black pepper
2 tsp. sugar
1 tbsp. rice wine or dry sherry

liquid honey



Rinse and pat dry chicken wings. Cut each into 3 pieces through the joints and reserve wing tips for soup or stock. Put chicken pieces in a large bowl.

Add seasoning ingredients into wings and mix well together. Marinate for 30 minutes TO 1 hour, turning over once or twice.

Add egg yolk, mix in well; and then roll each chicken piece in tapioca starch to coat well.

In a large heavy non-stick saucepan or wok, heat 2 tbsp. oil until hot. Brown and cook chicken at medium-high heat until golden on both sides. Reduce heat to medium low and continue cooking chicken until juices run clear when pieced with a fork or skewer. Remove chicken with tongs and serve immediately.


****Note: If preferred, cook wings in preheated 350 degrees F oven for 30 minutes. Increase temp. to 400 degree F. Coat wings with honey; then bake for 10 to 12 minutes more.