Five Spice Chicken Wings with Vietnamese Dipping Sauce

Wings: 1 garlic clove 1 one-inch piece ginger 2 pounds chicken wings – cut into 2 2½ teaspoons five spice powder 2 teaspoons soy sauce 1 teaspoon kosher salt Sauce: 1 small jalapeno, seeded 1 one inch piece ginger ¼ cup ketchup 2 tablespoons fish sauce 2 teaspoons soy sauce 2 teaspoons brown sugar 2 teaspoons lime juice

Calories 515 (38% from fat) • carb.9g • pro. 70g • fat 21g • sat. fat 6g • chol. 191mg • sod. 1216mg • calc. 0mg • fiber 46g

Chop the garlic and ginger together in the Cuisinart Mini Prep Plus. Sprinkle the wings thoroughly with 2 teaspoons of the five spice powder. Place the wings in a sealable plastic bag with the soy sauce and chopped garlic and ginger. Manipulate the bag so that the wings are completely covered with the marinade ingredients. Leave in refrigerator for 2 hours. While wings are marinating, prepare the sauce. Chop the jalapeno and ginger together in the Cuisinart Mini Prep and place in a small mixing bowl. Stir remaining sauce ingredients together into bowl. Stir together the remaining five spice powder and salt. Reserve. Once wings have marinated for the 2 hours preheat Cuisinart Deep Fryer to 375°F. Fry the wings in 3 batches. They should take approximately 9 minutes per batch; wings should be crispy and completely cooked through. Once each batch is fried place on layered paper towels and toss with a pinch of the five-spice salt. Serve immediately with dipping sauce.