Aromatic five-spice powder adds intrigue to sticky chicken wings.
- Portion size 35 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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
- Iron 2.0
- Vitamin A 1.0