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1
Chop off and discard the tips of the wings at the first joint and cut the two remaining sections of each wing apart at the joint.
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2
Remove the skin and form each piece into a drumstick.
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3
Sift flour, cornstarch, baking powder, salt and pepper together in a deep bowl.
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4
Pour in the water and stir vigorously with a wire whisk until the mixture is a smooth, thick batter.
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5
If you like, you may add a few drops of yellow food coloring to the batter.
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6
Preheat the oven to the lowest setting and line a large, shallow baking pan with paper towels.
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7
Set the pan in the middle of the oven.
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8
Pour about 3 cups of vegetable oil imto a 12-inch wok or fill a deep fryer or large, heavy saucepan to a depth of approximately 3 inches.
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9
Heat the oil until it reaches a temperature of 375* on a deep-frying thermometer.
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10
Drop 4 or 5 pieces of chicken at a time into the batter and when evenly coated, one by one put them carefully into the hot oil.
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11
Turning the pieces over once or twice with a slotted spoon or tongs, deep-fry them for about 5 minutes, or until they are crisp and brown.
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12
As they brown, transfer the drumsticks to the paper-lined pan to keep warm while you proceed to deep-fry the rest.
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13
Serve the drumsticks arranged on a heated platter and accompanied by a bowl of spicy apricot sauce.
