Instructions: Wash chicken wings & cut away each tip section. Hold each end of a remaining, jointed wing, & disjoint by bending elbow;dont separate.

Holding fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance. Repeat process with all wings. Combine ginger root, garlic, oil, salt, Tabasco, brandy and egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temperature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown.

BATTER: Combine all ingredients. Thin with water until the consistency is that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer.

Temperature(s): HOT Effort: AVERAGE Time: 05:00

Comments:
CANNERY ROW, MONTEREY

Comments: WINE:CHATEAU ST. JEAN FUME BLANC

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