Ginger Chicken Wings

1. 1

   Early in the morning cut the chicken wings at the joints (save tips for soup).

2. 2

   Put wings in a glass bowl.

3. 3

   Cover the wings with a mixture of half tamari, half saki plus ginger.

4. 4

   Marinate chicken in refrigerator until ready to cook.

5. 5

   Remove wings from marinade and preserve mixture (can store in refrigerator).

6. 6

   Roll wings in cornstarch and deep fry in canola oil until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.