1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
salt and pepper to taste
2 cloves garlic, minced
Put chicken wings in a plastic bag. Stir together soy sauce, ginger, the next 4 spices 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. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Monster Dip. Makes 20 appetizers.
Monster Dip:
In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Serve with bat wings.
Monster Dip:
In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Serve with bat wings.
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