Prep 10 mins
Cook 10 mins
This is a recipe from Diana Liu's cookbook given to me 42 years ago. These are very tasty little drummies that I like to serve with hot mustard, catsup and sesame seeds or sweet and sour sauce. This is a Chinese recipe.
- 2 lbs chicken wings, about 10 wings
- 2 eggs, beaten
- 6 tablespoons flour
- 1 teaspoon salt
- 1 tablespoon sherry wine
- 1 teaspoon ground chinese flower pepper (optional)
- Separate chicken wings at joints; retain upper and middle sections. Discard wing tips. Separate the two bones of the middle sections by prying apart; allow meat to cling to each bone. With knife push meat to one end of the separated bone segment; twist meat to form little drumsticks. Mix flour, salt, sherry with beaten eggs. Dip the drumsticks into mixture and deep fry at 400 degrees until golden brown. Sprinkle ground Chinese flower pepper on drumsticks before serving. Serve warm or cold. Cooking time is a guess.