Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: in a 3 quart saucepan, combine all ingredients except wings. bring to a boil and simmer 5 minute. let cool. split wings and discard tips, pour cooled sauce over wings and refrigerate overnight. place oven racks in upper and lower thirds of oven. preheat to 375 degrees. oil 2 large shallow roasting pans. drain wings, and bake uncovered 1-1 1/2 hours, basting every 20 minutes. with remaining sauce and turn to brown evenly. switch pans halfway through cooking. let wings cool and wrap and store for up to 3 days. serve at room temperature.