Chicken Wings In Five Spice

12 chicken wings -- whole
1 cup water-chestnut flour
4 cups peanut oil for deep-frying
marinade:
1/2 teaspoon freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or chinese rice -- wine
1/2 teaspoon five-spice powder

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 1/2 hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes