Crispy Chicken Wings

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Chicken wings make great nibbles to go with drinks and these are particularly nice, combining the art of Chinese style preparation with western presentation.

Think in terms of two pieces per person and certainly nor more than three. You don't want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.

You need to assemble:

• 1 kilo wings, each cut at the joints into three pieces
• 2tbs dark soy sauce
• thumb siced piece fresh ginger, thinly sliced
• 1 cup SR flour
• 1 tbs oil
• 6 shallots, very finely chopped
• 1 tsp Chinese 5-spice
• 1 cup ice cold water or soda water
• salt and pepper
• deep fat fryer or wok with oil.

Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.

Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.

Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.

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