Bernice'S Bat Wings With Swamp Dip

• Bat Wings
• 20 (3 1/2 lb) chicken wings
• 1/2 cup soy sauce
• 2 teaspoons fresh ginger, grated or 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon five-spice powder
• 2 garlic cloves, minced
• Swamp Dip
• 1 (8 ounce) container sour cream
• 3 tablespoons coarse ground mustard
• chives, fresh, whole, to garnish

1. Place wings in a plastic bag set in a shallow dish.
2. In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice
3. powder and garlic. Pour over wings.
4. Close bag, and toss to coat.
5. Chill in refrigerator several hours or overnight, turning bag occasionally.
6. Remove wings from bag, reserving marinade.
7. Place wings on a foil-lined 15x10x1" baking pan.
8. Bake, uncovered, in a 450 oven, for 10 minutes.
9. Brush with reserved marinade (discard remaining marinade).
10. Bake 15-20 minutes longer, or until chicken is tender and no longer pink.
11. Serve with Swamp Dip.
12. Swamp Dip:.
13. In a small bowl stir together sour cream and coarse ground mustard.
14. Garnish with fresh whole chives.
15. Serve with Bat Wings.

bat, chicken, soy sauce, fresh ginger, red pepper, fivespice powder, garlic, swamp, sour cream, coarse ground mustard, chives

Taken from www.food.com/recipe/bernices-bat-wings-with-swamp-dip-260626 (may not work)