Serves 4 as an entrée or 6 to 12 as an appetizer

12 chicken wings

1 tablespoon five-spice powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

2 cups flavorless cooking oil

Your favorite salsa

CHINESE BATTER

1 cup cornstarch

1 cup unbleached white flour

2 tablespoons wine vinegar

1 teaspoon crushed red chile flakes

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

2½ cups soda water, chilled

Lollipop the chicken wings. You should have 24 pieces. Rub the meat with five-spice powder, pepper, and salt.

To make the batter, in a bowl, combine all the batter ingredients. Stir with a whisk until smooth. Refrigerate the batter until thoroughly chilled.

To cook, place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350° to 375°F). Stir the batter. Turn the heat to high. Dip the meaty end of 12 wings into the batter and then add to the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 6 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with your favorite salsa.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.