20 chicken wings
½ cup soy sauce
2 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
In a small bowl stir together a 8-ounce container of ranch sour cream dip and 3 tablespoon coarse ground mustard. Garnish w/ fresh whole chives. Serve w/ Bat Wings.
No nutrition information available
1. Place wings in a plastic bag set in a shallow pan. In a mixing bowl, stir together the soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and tie tightly. Toss well to coat wings. Chill in refrigerator 2-3 hours, tossing wings occasionally. Remove wings from bag, reserving marinade.
2. Place wings on a foil lines 15x10x1-inch baking pan.
3. Bake uncovered, in a 425 degree oven for 10 minutes. Brush with reserved marinade [discard remaining marinade]. Bake 15-20 minutes longer or until chicken is tender and reaches and internal temperature of 165 - 170 degrees.
5. Serve with Swamp Dip.