---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WING DRUMSTICKS
  Categories: Chinese, Chicken, Appetizers, Wings
       Yield: 3 servings
  
 -----------------------CATE VANICEK-----------------------
      10    Chicken wings (yield 20
            "Drumsticks)
       1    Egg white, slightly beaten
     1/3 c  Cornstarch--mixed with:
       1 ts Baking powder
            Peanut oil for deep frying
 
 -------------------------MARINADE-------------------------
       1 ts Five-spice powder
     1/2 ts MSG (optional)
       1 ts Salt
     1/2 ts Sugar
       1 ts Rice wine
       1 ts Soy sauce
  
   Discard wing tips.  Cut between joints.  Remove the
   smaller bone of the lower wing.  Cut skin loose around
   the small end and push skin and meat up to form
   drumstick.
   
   Marinate wings for 1 hour.  Add egg white.  Coat wings
   evenly.  (Using egg white to coat the wings will help
   to seal the juice inside the meat. Hence the meat will
   be juicier.
   
   Dredge wings in cornstarch mixture.  (Using cornstarch
   and baking powder helps to make the outside layer
   crisp.)
   
   Deep-fry for 3 minutes.  Drain.  Let cool.
   
   Deep-fry once again right before serving.  (Deep-fry
   the first time to cook the meat and seal the juice in
   the meat.  The second time to make the outside crisp.
   Make sure the oil is very hot before you deep-fry for
   the second time.)
   
   SOURCE: Stella Chan’s Secrets in the Art of Chinese
   Cooking.
  
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