Recipe by Barbara Chau    443-4522

   DEEP FRY CHICKEN WINGS     ( Chicken Lolipops )

1O chicken wings
1/3 C. flour
2/3 C. cornstarch  ( or tapioca )
2 tsp baking porder
1/4 tsp baking soda
1 1/2 tsp salt ( divided )
3/8 tsp pepper ( divided )
1 tsp garlic powder ( divided )
1 tbsp sherry
1/2 C water ( or more )
oil for deep frying

Prepare chicken wings as shown below ( separate pdf file ),
Use only the niddle and the drunstick parts,
( Save the tips for stock. )

Marinate the prepared wings with 1 tsp salt, 1/4 tsp pepper,
1/2 tsp garlic powder, and the sherry.  
Let stand for a couple of hours or overnight.

Heat oil for deep frying.

Mix together the flour, cornstarch, baking powder, baking soda
1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp garlic powder, and the water,
making a batter.

Dip chicken wings in the batter (meat part only), then lower it
into tbe hot oil and fry until golden brown,

Preparation instructions:

I  Cut the skin 1/4" fron the joints

II, Break the wing tip and the drumstick back to reveal the bones

III. Push the wing tip and the drumstick ( meat ) down
     to the joints so that the bones stick out.
     Twist off the smaller bone and cut through the joints,


	( very good )

( to reheat, 5-7 minutes at 450 F )
( add 1 tsp brown sugar to the batter to help the browning when cooked )
( with sweet and sour sauce )
( 1 batch of black bean sauce )
( can be stuffed with wonton mix )
( flavor/flower inside with cornstarch )
( have meat at room temperature before frying. )
( the inside will be raw if the meat is too cold )