Chinese: Chicken Wing Drumsticks

Directions

1. Throw away 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 create drumstick.
2. Marinate wings for 1 hour. Add in egg white. Coat wings proportionately. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier.
3. Dredge wings in cornstarch mix. (Using cornstarch and baking pwdr helps to make the outside layer crisp.)
4. Deep-fry for 3 min. Drain. Let cold.
5. 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 warm before you deep-fry for the second time.)