Cut each chicken wing at joint to make 2 pieces.
Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball. Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes.
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees F. Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes. Drain on paper towel. Increase oil temperature to 375 degrees F. Fry drumsticks all at one time until golden brown, about 2 minutes. Drain on paper towel.
Serve with Hot Mustard and a sweet and sour sauce if desired.
If desired, save the wing tips to use in chicken broth.
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