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

Cut chicken wings at joints. Discard the wing tips.

In a bowl, combine sake or sherry, soy sauce, and ginger root to make a marinade. Place chicken in a plastic bag, and set the bag in a bowl. Pour marinade over the chicken in the bag. Close the bag. Marinate in the 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 5 minutes. Drain on paper toweling.

Remove chicken to serving plate. Garnish with lemon slices.

Makes 4 appetizer servings.