CHINESE COOKING: This recipe for cooking chicken wings is the all-time favourite in my household. Hope it will turn out to be yours too.

CHICKEN WINGS—MA-MA STYLE:

 

 

 

 

12 chicken wings                                                        

seasoning:

    1 ½ tsp. each salt & 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

cooking oil for deep frying

 

 

 

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 marinate 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.