Cantonese-Style Chicken Wings
rec.food.cooking/Arsenio Oloroso/1998
Shortened version of a recipe from Chinese Seasons by Nina Simonds

18 chicken wings, preferably drummettes only

Marinade
2 1/2 tbsp. soy sauce
1 1/2 tablespoons rice wine (Shao Hsing wine or dry sherry)
1 tsp. sugar
1 tsp sesame oil
1 1/2 tbsp. finely minced garlic
1 1/2 tbsp finely minced gingerroot

1 egg lightly beaten
1 cup cornstarch
4-6 cups cooking oil

Place the wings in the marinade overnight.

Add the beaten egg to the marinade and turn the wings to coat them. Take the wings out of the marinade and dredge them in the cornstarch. Arrange the wings on a tray and allow to air dry for about an hour.

Heat the oil to 375 degrees in a wok or deep fryer.

Fry the wings in batches until golden brown. Drain on paper towels.

Serve with your choice of Chinese mustard, duck sauce, plum sauce or sweet and sour sauce.