White Meat Drumsticks

Directions

1. 1
   Chop off and discard the tips of the wings at the first joint and cut the two remaining sections of each wing apart at the joint.
2. 2
   Remove the skin and form each piece into a drumstick.
3. 3
   Sift flour, cornstarch, baking powder, salt and pepper together in a deep bowl.
4. 4
   Pour in the water and stir vigorously with a wire whisk until the mixture is a smooth, thick batter.
5. 5
   If you like, you may add a few drops of yellow food coloring to the batter.
6. 6
   Preheat the oven to the lowest setting and line a large, shallow baking pan with paper towels.
7. 7
   Set the pan in the middle of the oven.
8. 8
   Pour about 3 cups of vegetable oil imto a 12-inch wok or fill a deep fryer or large, heavy saucepan to a depth of approximately 3 inches.
9. 9
   Heat the oil until it reaches a temperature of 375* on a deep-frying thermometer.
10. 10
    Drop 4 or 5 pieces of chicken at a time into the batter and when evenly coated, one by one put them carefully into the hot oil.
11. 11
    Turning the pieces over once or twice with a slotted spoon or tongs, deep-fry them for about 5 minutes, or until they are crisp and brown.
12. 12
    As they brown, transfer the drumsticks to the paper-lined pan to keep warm while you proceed to deep-fry the rest.
13. 13
    Serve the drumsticks arranged on a heated platter and accompanied by a bowl of spicy apricot sauce.