God bless the library.

Yes, it is a digital age, and yes, a world of information is available at the click of a mouse, but not everything. Sometimes you just need words on paper.

When Karen Woo wrote on behalf of a friend for a recipe from a 1973 cookbook called “What’s Cooking at Waialua?” it wasn’t the Internet that came through with the answer, it was the Hawaii State Public Library System.

OK, the Internet did tell me where to find the book. The library’s online database lists just two copies of the small pamphlet-type publication in circulation, at the state and Waialua libraries.

It was printed by the Waialua Sugar Co. in celebration of its 75th anniversary.

In the introduction, William Paty Jr., the former state land director who was then vice president of the sugar company, paid tribute to Hawaii’s plantation heritage and the food it produced. “In this book we have included some 200 recipes that reflect the best of those that have been passed from generation to generation, each a favorite of the ethnic community that created it.”

So much for the search, now for the dish: Woo said a friend was raving about a recipe for Asian-style chicken wings that was in the book. “I know this gentleman whose dad used to work at the sugar mill and once had a copy, but it is long lost now. His family talks about how good the recipe was, but sadly no one has the recipe.”

The little cookbook actually had three recipes that might have fit the bill. Through some communication back and forth through Woo — her friend is shy about being in the newspaper — we established that the famed missing recipe was one contributed to the book by a June Hirayama.

“Back in the ’80s I had made these chicken wings several times, and people loved it,” her friend wrote. The recipe calls for a pretty basic mochiko chicken marinade: equal parts mochiko, sugar and cornstarch, plus soy sauce and eggs. The wings soak in that mixture overnight, then are dredged in more mochiko and cornstarch, and fried.

Woo says her friend recalled adding some minced garlic and a couple tablespoons of cooking sherry.

I made them straight for a test batch, and they were delicious. Nicely seasoned and very crisp — even though I don’t have the world’s greatest deep-frying skills.

Looking for a book?

The Hawaii Public Library’s statewide inventory is listed online. Go to hawaii.sdp.sirsi.net. At the search bar choose the “Library Catalog” dropdown option. Search by title, subject, author, ISBN (International Standard Book Number) or keyword. Books can be sent to your neighborhood library, even from a neighbor island.

WAIALUA CHICKEN WINGS

3 pounds chicken wings, tips removed

Vegetable oil, for frying

>> Marinade:

2 tablespoons chopped green onion

1/4 cup sugar

5 tablespoons soy sauce

1 tablespoon salt

1/4 cup cornstarch

1/4 cup mochiko

2 eggs

>> Coating:

1/2 cup cornstarch

1/2 cup mochiko

Combine marinade ingredients, beating in the eggs. Pour over chicken wings and let marinate overnight.

Heat oil in wide, shallow skillet to 350 degrees. Combine coating ingredients. Remove chicken from marinade; dredge in coating, shaking off any excess. Fry about 5 minutes, until golden (test one piece by cutting to bone to check for doneness). Shake off excess oil and drain on paper towels. Serves 4 as a main dish.

Nutritional information information unavailable.