Does anyone have a really good crispy chicken wing recipe?

CRISPY CHICKEN WINGS





2 lb. chicken wings


1/2 c. butter, melted


1/4 tsp. garlic powder


2 tbsp. chopped parsley


1 c. dry bread crumbs


1/2 c. grated Parmesan cheese


1/2 tsp. salt


1/4 tsp. pepper





Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased cookie sheet; bake at 350 degrees for 50 to 60 minutes or until done. Yield: about 20 appetizers.Does anyone have a really good crispy chicken wing recipe?
Crispy Chicken Wings:





2 hours 50 min prep


2 servings





12 chicken wings


1 egg


2 teaspoons vegetable oil


2 teaspoons soy sauce


1 teaspoon sugar


1/2 teaspoon five-spice powder


1/4 cup water


1/2 cup flour


1/4 cup cornstarch


1/2 teaspoon baking soda


vegetable oil





1. Cut each chicken wing at joints to make 3 pieces.


2. Discard wing tips or save for making chicken broth.


3. Mix egg, 2 tsp.


4. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken.


5. Cover and refrigerate 1 hour.


6. Add water to chicken.


7. Stir flour, cornstarch, and baking soda into chicken.


8. Heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees.


9. Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel.


10. Serve with sweet and sour sauce or hot mustard.


11. 6 servingsDoes anyone have a really good crispy chicken wing recipe?
crispy chicken wings





2 pounds chicken wings


2 teaspoons vegetable oil


2 teaspoons soy sauce


1 teaspoon sugar


1/2 teaspoon salt


1/2 teaspoon five spice powder


1/4 cup water


1/2 cup flour


1/4 cup cornstarch


1/2 teaspoon baking soda





Directions


Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.





Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken.





Heat oil (1 l/2 inches) in Dutch oven or wok to 350. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.





Increase oil temperature to 375. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.





24 chicken wing pieces.