Five Spice Chicken Wings Recipe

"From the latest edition of Recipe+. I love five spice and chicken wings but unfortunately the only one in the family to like wings so will probably make with drumsticks and thighs and allow a longer cooking time. When removing tips from wings, bag and freeze and when you have enough they are great to make stock with. The recipe can be doubled and taken up to the end of step 1, bag and freeze (for up to 3 months), defrost in refrigerate overnight and continue from step 2. Have not included marinating time in the times."

Original is 5 servings

Metric US

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Ingredients

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2 kg fresh chicken wings (tips removed)
Honey garlic and soy marinade (one cup)
1 teaspoon five-spice powder
1 cup long-grain white rice (dry)

2 corn cobs (husk and silk removed)
1 red capsicum (medium, finely chopped)
Coriander (to garnish)

Nutritional

Serving Size: 1 (598.1 g)
Calories 686
Total Fat - 11.3 g
Saturated Fat - 2.9 g
Cholesterol - 1200 mg
Sodium - 356.4 mg
Total Carbohydrate - 47.2 g
Dietary Fiber - 1.6 g
Sugars - 3.8 g
Protein - 93.3 g
Calcium - 70.1 mg
Iron - 14.7 mg
Vitamin C - 22 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Combine chicken, marinade and five spice in a large bowl and stir until chicken is well coated, cover and refrigerate for 30 minutes (or longer if time permits).

Step 2

Preheat oven to 220C/200C fan forced.

Step 3

Line a large roasting pan with baking/parchment paper and put chicken in in a single layer.

Step 4

Bake turning chicken half way through for 30 minutes or until glazed and cooked.

Step 5

Meanwhile cook rice in a large pot of boiling salted water until tender, drain.

Step 6

Put corn on a microwave safe plate, cover with food warap and microwave on high (100%) for 4 to 5 minutes or until tender, let cool slightly and using a sharp knife, cut the kernels from the cobs.