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: in a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. in a shallow bowl, beat eggs and water. dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated. in an electric skillet, heat 1 in. of oil to 375°. fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy. place in two ungreased 15x10x1 inch baking pans. bake, uncovered, at 350° for 25-30 minutes or until chicken is tender and juices run clear.