Serves: 5
Total Calories: 109
Cut each chicken wing at joint to make 2 pieces reserve piece with tip to use in Chicken Broth (Soups). Cut skin and meat loose from narrow end of bone push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball. Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce and five-spice powder sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes.
Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time, 4 to 5 minutes or until light brown, turning 2 or 3 times drain on paper towels.
Increase oil temperature to 375°. Fry drumsticks all at one time 2 minutes or until golden brown drain on paper towels. Serve with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired.
Makes 10 drumsticks.
**The trimmed bones of these savory treats are convenient handles, turning chicken wings into practical finger food for buffets and cocktail parties. The uniquely Chinese five-spice powder makes these "lollipops" especially flavorful.
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Wing Drumsticks recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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