Bat Wings with Bog Dip and Sinking Hands

Ingredients

• 1.5 teaspoons five-spice powder 
• 6 servings almonds sliced
• 11 ounce breadstick dough refrigerated
• 2 teaspoons brown sugar 
• 20  chicken wings 
• 2 tablespoons coarse ground mustard 
• 1  egg white 
• 2 teaspoons ginger fresh finely grated
• 3 cloves garlic minced
• 1 teaspoon hot sauce to taste
• 0.5 cup soya sauce reduced-sodium
• 1 tablespoon parmesan grated
• 3 tablespoons freshly parsley leaves chopped
• 6 servings salt and pepper black freshly ground
• 20 ounces chicken breast halves boneless skinless
• 1 cup cup heavy whipping cream sour

Equipment

• bowl
• baking sheet
• oven
• ziploc bags

Directions

1. Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray.
2. In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste.
3. Mix well.
4. Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours).
5. Transfer chicken wings and breasts to baking sheets and brush with marinade.
6. Bake 25 to 30 minutes, until chicken is cooked through.
7. To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray.
8. Unroll dough and separate into 12 breadsticks.
9. Roll into 4-inch long "fingers" and place on baking sheet.
10. Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail.
11. Sprinkle Parmesan over rest of breadstick.
12. Bake 10 to 12 minutes, until golden brown.
13. To make the dip, in a medium bowl, combine sour cream, parsley and mustard.
14. Mix well.
15. Place dip in a serving bowl and insert fingers.
16. Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad.