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Phoenix Wings


Phoenix Wings
6 chicken wings
1 scallion, white part only, minced
1/4 teaspoon minced fresh ginger
1 Tablespoon dry sherry
1/2 teaspoon salt
pinch of curry powder
1 egg
1/4 cup cornstarch
2 cups vegetable oil for deep frying
1. Cut wings in three parts and discard the wing tip sections. Remove and discard the bones in the two-bone wing section. Then cut around the bone of the remaining drumstick portion and push the skin and meat to one end, inverting the meat and the skin so it looks like a lolly pop.
2. Mix scallion, ginger sherry, salt, curry powder, egg, and cornstarch and marinate for ten minutes.
3. Heat oil in a wok or a deep pot and deep-fry the single-bone portions for eight to ten minutes until golden brown, the others for fur or five minutes. The remove them and drain them on paper towels.
4. Arrange the larger drumstick-looking pieces in a circle on a serving plate around the smaller ones. Serve with any preferred sauce.

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