Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut each chicken wing at joints to make 3 pieces. discard wing tips or save for making chicken broth. mix egg, 2 tsp. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken. cover and refrigerate 1 hour. add water to chicken. stir flour, cornstarch, and baking soda into chicken. heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees. fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel. serve with sweet and sour sauce or hot mustard. 6 servings

Target recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!