Crispy Chicken Wings

• 2 pounds chicken wings
• 2 teaspoons vegetable oil
• 2 teaspoons soy sauce, tamari
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon chinese five spice powder
• 1/4 cup water
• 1/2 cup flour, all-purpose
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda

1. Separate chicken wings at joints; discard tips.
2. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
3. Cover and refrigerate 1 hour.
4. Add water to chicken.
5. Stir flour, cornstarch and baking soda into chicken.
6. Heat oil (1 l/2 inches) in Dutch oven or wok to 350F (180C).
7. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
8. Increase oil temperature to 375F (190C).
9. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
10. Repeat with remaining chicken.
11. Serve with sweet-and-sour sauce or hot mustard if desired.
12. 24 chicken wing pieces.

chicken, vegetable oil, soy sauce, sugar, salt, chinese five spice, water, flour, cornstarch, baking soda

Taken from recipeland.com/recipe/v/crispy-chicken-wings-625 (may not work)