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: boil all but the chicken in 1 qt. water for 20 minutes. allow to cool and pour into pot large enough to hold the entire chicken. add the chicken and enough cold water to cover. do not put the chicken in warm or hot brine. cover and refrigerate 24 hours. drain and pat the chicken dry, removing any of the spice-pak contents. roast, uncovered in 350 degree oven for 60-80 minutes, depending on the weight.