• Wash the chicken wings and cut away each tip section.
• Hold each end of a remaining, jointed wing, and disjoint by bending the elbow; don’t separate.
• Holding fingers tightly around the smaller bone, press upward, pushing meat from the smaller section right into the larger section, giving the wing a drumstick appearance.
• Repeat the process with all wings.
• In a bowl, combine grated ginger root, granulated garlic, sesame oil, salt, Tabasco, brandy, and egg.
• Mix well.
• Marinate wings in the mixture for approximately 2-4 hours at room temperature.
• Fold marinated wings into the shrimp batter.
• Deep fry at 360°F until golden brown.

For the Shrimp Batter:

• Combine all batter ingredients.
• Thin with water until the consistency is that of pancake batter.
• For a fluffier batter, add 1 teaspoon of oil and 4 ounces of beer.