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: remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl. place remaining ingredients in food processor or blender and process until thick paste forms. spoon onto chicken and stir to coat. let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade. heat broiler (or grill). place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. transfer to serving platter. scrape marinade from broiler pan and spread on wings. repeat with remaining chicken wings. let cool and serve.