RecipesBarbecue Chicken Drummers From Heaven
Ingredients
18 Chicken wings
3 ounces Ginger root -- grated
1 ounce Granulated garlic
1 teaspoon Sesame oil
1 teaspoon Salt
4 dashes Tabasco
1 ounce Brandy
1 Egg
For the Batter
1 cup Flour
2 Eggs
1/2 cup Cornstarch
1 tablespoon Baking powder
Water
Wash chicken wings cut away each tip section. Hold each end of a
remaining, jointed wing, disjoint by bending elbow;don"t 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.
Tips:
*Wash your hands thoroughly after handling raw meat.
*Use separate utensils for raw and cooked meat.
*Never put cooked food on a plate or surface that has been used for raw meat (unless it has been washed thoroughly).
*Don"t put raw meat products next to cooked or partially cooked food on the barbecue.
*Don"t add sauce or marinade to cooked food if it has already been used with raw meat.
*Remeber that during distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life as well as to prevent bacteria growth. Packages of chicken should feel cold to the touch, and should be among the last items you select before checking out.