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Drums of heaven

Yield: 6 Servings

Ingredients:

• 18 CHICKEN WINGS
• 3 oz GINGER ROOT GRATED
• 1 oz GRANULATED GARLIC
• 1 ts SESAME OIL
• 1 ts SALT
• 4 ds TABASCO
• 1 oz BRANDY
• 1 EGG SHRIMP BATTER:
• 1 c FLOUR
• 2 EGGS
• 1/2 c CORNSTARCH
• 1 tb BAKING POWDER

Instructions:

WATER Wash chicken wings & cut away each tip section. Hold each end of a remaining jointed wing & disjoint by bending elbow;don't separate. Hold- ing fingers tightly around smaller bone press upward pushing meat from smaller section right into larger section giving wing a drumstick appearance. Repeat process w/ all wings. Com- bine ginger root garlic oil salt Tabasco brandy and egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temperature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC

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