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Bat Wings with Swamp Dip
20 chicken wings (3-1/2
pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon
ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)
Place wings in a plastic bag set in a shallow dish. In a
small bowl stir together soy sauce, ginger, crushed red
pepper, five spice powder and garlic. Pour over wings.
Close bag and toss to coat. Chill in refrigerator several
hours or overnight, turning bag occasionally. Remove
wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan.
Bake, uncovered, in a 450 degree F oven for 10
minutes. Brush with reserved marinade (discard
remaining marinade). Bake 15 to 20 minutes longer or
until chicken is tender and no longer pink. Serve with
Swamp Dip.
Makes 20 appetizers.
Swamp Dip: In a small bowl stir together a 8-ounce
container of dairy sour cream and 3 tablespoons
coarse ground mustard. Garnish with fresh whole
chives. Serve with bat wings.
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