Ingredients
-
3
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
2
-
3
-
-
-
-
-
Directions
Five-Spices Chicken Wings,From the issue of August 2006, Coup de Pouce. They are made on the BBQ. There is 2 hours time for marinade.,Used boneless, skinless chicken thighs instead of wings and marinated for 8 hours. The only tweak I made was to use sesame oil instead of vegetable oil to add another layer of flavor. Delicious! Will definitely make again.,The only tweak I made was to use sesame oil instead of vegetable oil to add another layer of flavor.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Tips of Chicken Wings and Throw Them Away. Cut the Chicken Wings in Two at the Joints. |
|
2
Done
|
in a Big Bowl, Mix Remaining Ingredients, Except the Honey. |
|
3
Done
|
Add Chicken Wings and Flip to Coat Well. |
|
4
Done
|
Cover and Let Marinate 2 Hours in the Fridge. (you Can Do This Step One Day Ahead and Cover Them. They Will Be Good Until the Next Day). |
|
5
Done
|
Put the Barbecue to Medium Heat. |
|
6
Done
|
Put the Chicken Wings on a Greased Grill or in a Grill Basket. |
|
7
Done
|
Close the Cover of Barbecue and Cook For About 25 Minutes or Until Chicken Wings Are Crispy and Juice Runs Clear When Poking With a Fork. (make Sure to Flip Them Sometimes). |
|
8
Done
|
Baste Chicken Wings With Honey, Close Cover of Barbecue and Keep Cooking 3 Minutes (flip Them One Time). |
