Bat Wings With Bog Dip And Sinking Hands
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Brown Sugar2 tsps
Ginger (finely grated fresh)3 cloves
Garlic (minced)1
Salt1 tbsp
Grated Parmesan1 cup
Sour Cream2 tbsps
Coarse Ground MustardDirections:
1
Preheat oven to 450 degrees F
2
Coat 2 large baking sheets with cooking spray
3
In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste
4
Mix well
5
Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours)
6
Transfer chicken wings and breasts to baking sheets and brush with marinade
7
Bake 25 to 30 minutes, until chicken is cooked through
8
To make the "hands", reduce oven temperature to 375 degrees F
9
Coat a large baking sheet with cooking spray
10
Unroll dough and separate into 12 breadsticks
11
Roll into 4-inch long "fingers" and place on baking sheet
12
Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail
13
Sprinkle Parmesan over rest of breadstick
14
Bake 10 to 12 minutes, until golden brown
15
To make the dip, in a medium bowl, combine sour cream, parsley and mustard
16
Mix well
17
Place dip in a serving bowl and insert fingers
18
Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad