Ingredients

Cooking spray
1/2 cup reduced-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons finely grated fresh ginger
3 cloves garlic, minced
1 1/2 teaspoons five-spice powder
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
20 chicken wings
4 boneless skinless chicken breast halves (about 5 ounces each)
1 (11-ounce) package refrigerated breadstick dough
1 egg white
Sliced almonds
1 tablespoon grated Parmesan

1 cup sour cream
3 tablespoons freshly chopped parsley leaves
2 tablespoons coarse ground mustard

Directions

Preheat oven to 450 degrees F. Coat 2 large
baking sheets with cooking spray.

In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt
and black pepper, to taste. Mix well. Add chicken wings and chicken breasts and turn to coat (at this point,
you may refrigerate up to 24 hours).

Transfer chicken wings and breasts to baking sheets and brush with marinade. Bake 25 to 30 minutes, until
chicken is cooked through.

To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking
spray.

Unroll dough and separate into 12 breadsticks. Roll into 4-inch long "fingers" and place on baking sheet.
Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail. Sprinkle Parmesan
over rest of breadstick. Bake 10 to 12 minutes, until golden brown.

To make the dip, in a medium bowl, combine sour cream, parsley and mustard. Mix well. Place dip in a serving
bowl and insert fingers. Serve the wings with the dip and "hands" and reserve the chicken breasts for the
salad.