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: cut the chicken wings into 2 pieces at the joint, discarding the tips. place the chicken wings in a non metallic dish and add the remaining ingredients. toss well to coat, then cover and let marinated in the refrigerator for at least 3 hours or overnight. preheat the grill. cook the chicken over hot coals, turning occasionally, for 15-20 minutes, or until crisply browned and the juices run clear when a skewer is inserted into the thickest part of the meat. serve at once.