Wash the chicken wings and cut away each tip section.
Hold each end of a remaining, jointed wing, and disjoint by bending the elbow; don’t separate.
Holding fingers tightly around the smaller bone, press upward, pushing meat from the smaller section right into the larger section, giving the wing a drumstick appearance.
Repeat the process with all wings.
In a bowl, combine grated ginger root, granulated garlic, sesame oil, salt, Tabasco, brandy, and egg.
Mix well.
Marinate wings in the mixture for approximately 2-4 hours at room temperature.
Fold marinated wings into the shrimp batter.
Deep fry at 360°F until golden brown.
For the Shrimp Batter:
Combine all batter ingredients.
Thin with water until the consistency is that of pancake batter.
For a fluffier batter, add 1 teaspoon of oil and 4 ounces of beer.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this delightful Chinese chicken appetizer with a Chateau St. Jean Fumé Blanc. The crispness of the wine complements the flavors of the ginger, garlic, and sesame in the dish. Enjoy the combination of the savory chicken wings and the refreshing white wine.
