Five Spice Chicken Wings

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.

Step 7: Add the kernels and capsicum to the cooked drained rice and mix well, season with salt and pepper to taste.

Step 8: Put cooked chicken wings on a serving platter and drizzle with pan juices and top with the coriander and serve with rice.