Aromatic five-spice powder adds intrigue to sticky chicken wings.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Ingredients

  • 3 lbs (1.5 kg) chickens
  • 2 tablespoons each soy sauce and hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon five-spice powder
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon each salt and pepper
  • 2 cloves garlic
  • 3 tablespoons liquid honey

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 119 mg
  • Protein 4 g
  • Calories 56.0
  • Total fat 3 g
  • Cholesterol 13 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Five-Spice Chicken Wings

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