Bat Wings with Swamp Dip

Yield: 4

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

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.

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.

This is essentially just chicken wings but the name creates a fun mood.