1 lb. chicken wings
3/4 c. dry sherry
1/4 c. soy sauce
1 egg
2 cloves garlic, mashed
2 tbsp. minced fresh ginger
1/2 tsp. powdered ginger
1 1/2 c. vegetable oil

Marinate the chicken wings for 4 hours in a mixture of the sherry, soy sauce, garlic and ginger, turning occasionally.

Make a batter by mixing together the egg and 1/2 cup flour with 1/3 cup marinade.

Pour oil into deep skillet or pot and heat until very hot, about 360 degrees.

Drain the wings, dust them with flour and dip into batter. Fry the wings a few at a time until golden brown, about 10 minutes.