1 lb. chicken wings
1/3 c. sake or dry sherry
3 tbsp. soy sauce
1 tsp. grated gingerroot
1/4 c. cornstarch
Cooking oil for deep-fat frying
4 thin lemon slices

Cut chicken wings at joints; discard wing tips. In bowl combine sake or sherry, soy sauce and ginger root. Place chicken in plastic bag set in bowl; pour marinade over chicken. Close bag. Marinate in refrigerator several hours or overnight, turning occasionally. Drain chicken; pat dry with paper toweling.

Coat chicken wings with cornstarch. Fry, 3 or 4 pieces at a time, in deep hot fat (365 degrees) for about 4 minutes. Drain on paper toweling. remove chicken to serving plate; garnish with lemon slices.

Makes 4 appetizer servings.