Five-Spice Chicken Wings
Aromatic five-spice powder adds intrigue to sticky chicken wings.
Servings: 35
Ingredients:
Five-Spice Chicken Wings
Photography by David Scott
| Nutritional Info | |
| Per piece: about | - |
| cal | 56 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 119 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 1% |
-
3 lb (1.5 kg) chicken wings
2 tbsp (25 mL) each soy sauce and hoisin sauce
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) five-spice powder
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) each salt and pepper
2 cloves garlic, minced
3 tbsp (50 mL) liquid honey
Preparation:
Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
Brush all over with honey; grill, covered and turning once, for 3 minutes.
Additional Information
-
Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.
Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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