Marinated Chicken Wings
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground ginger||1⁄2 Teaspoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
Remove and discard wing tips; separate remaining joints.
Place wing pieces in plastic bag set in deep bowl.
Combine soy sauce, sherry, sugar, garlic, and ginger; pour over wings.
Close bag; refrigerate several hours, turning occasionally.
Drain, reserving marinade.
Add water to marinade to make 2/3 cup; stir into flour.
In wok heat 2 inches oil to 375°.
Dip wings in flour mixture to coat; fry 1/3 at a time 5 minutes or till golden.
Drain on paper toweling; keep warm.