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Comments: |
Serve red sauce on-the-side.
- To shape chicken wings into drumsticks, cut off the wing tips then halve wings at joint.
- Separate the 'drumstick' or first-joint pieces, the thick ones, from the second-joint pieces.
- Beginning at the narrower end of each 'drumstick', cut the tendons using a sharp knife.
- Holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape.
- Cut through the cartilage at one end of each second-joint piece; separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape then pull out and discard the smaller bone.
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- 2 pounds [900 g] chicken wings
- Fat for frying
Oriental-Style Frying Batter
- 2 eggs
- 2 tablespoons [17.5 g] all-purpose flour
- 1 tablespoon [15 mL] cold water
- 1/2 teaspoon [2.5 mL] salt
- Few drops egg yolk color food coloring
Red Sauce
- 1/2 cup [125 mL] hot water
- 20 ounces [600 mL] tomato juice
- 5 ounces [150 mL] pineapple juice
- 1 pound [454 g] sugar
- 3 1/2 ounces [105 mL] white vinegar
- 4 tablespoons [60 mL] cornstarch
- 1/2 cup [125 mL] cold water
- Few drops red food coloring
- Few fennel seeds
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- Prepare red sauce; keep warm.
- Shape chicken wings into drumsticks.
- Beat together Oriental-style batter eggs, flour, cold water, salt and egg yolk color food coloring until smooth.
- Dip chicken wing drumsticks into batter until completely coated.
- Deep-fry into hot 375°F [190°C] fat, for approximately 5 minutes.
- Serve, along with hot red sauce.
Red Sauce
- Bring together hot water, tomato juice, pineapple juice, sugar and vinegar to a boil.
- Dilute cornstarch into cold water before adding to boiling mixture, beating well.
- Stir in a few drops red food coloring and a few fennel seeds.
- Leave to simmer for 5 to 8 minutes, until thickened.
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