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