Makes 24 pieces Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for half hour. Drain and toss in the water-chestnut flour. Deep-fry at 180ºC until golden brown, about 5 minutes. The Frugal Gourmet 3 Ancient Cuisines From the collection of Jim Vorheis