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Fried Chicken Wings

appetizers, ethnic, poultry

10 each chicken wings
1 1/2 teaspoon finely minced ginger root
1 teaspoon lemon juice
1/2 cup flour
1 cup vegetable oil
1/2 teaspoon ground tumeric
1 1/2 teaspoon finely minced garlic
1 tablespoon water
1/2 teaspoon salt

Remove wing tips and reserve for the soup pot. Cut each wing in half at the joint. In a mixing bowl combine the wings and other ingredients except the oil. Mix, cover and refrigerate 3 hrs. In a large, deep pan heat the oil, add wings and fry until golden brown on both sides- 12 min total.

Yield: 5 servings

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