Chicken Wings in Five Spice Ingredients: 12 chicken wings -- whole 1 cup water-chestnut flour 4 cups peanut oil for deep-frying MARINADE 1/2 teaspoon freshly grated ginger 1/8 cup light soy sauce 1/8 cup dry sherry or Chinese rice -- wine 1/2 teaspoon five-spice powder Directions: Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360F until golden brown, about 5 minutes. " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. Read also: Chinese Cooking: Sauces & and Spices  Peking Duck Recipe  Cashew Chicken Recipe Chinese King Crab with Mushrooms and Snow Peas