Five-Spice Chicken Wings on the BBQ (Gluten Free)

The other morning I was watching the local News and the chef they had on that morning in the Blue Flame Kitchen was making Five Spice Chicken Wings. It looked so easy and delish I had to make it.

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Five-Spice Chicken

Ingredients

  • 2 lb (1 kg) chicken wing and drumettes
  • 2/3 cup (150 mL)  gluten free soy sauce
  • 1/4 cup (50 mL) sugar
  • 2 tbsp (25 mL) dry sherry
  • 4 slices fresh ginger, minced
  • 2 tsp (10 mL) Chinese five-spice powder

Combine the soy sauce, sugar, dry sherry, minced garlic and chinese five spice powder.

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Place chicken in a large plastic bag. I put the large plastic bag in a bowl for easier preparation. Who doesn’t like easy? Pour over chicken; toss carefully.

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Refrigerate 8 hours or overnight.

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Put the BBQ on at 425 F and make sure your meat doesn’t stick. My trick is taking an onion and cutting it in half, and rub the cut side on the grill grate. Try it!

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The sauce on the chicken looks so good.
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Mmmmmm.. Finger lickin good!

*If the weather isn’t cooperating and you have to cook inside – Bake at 425ºF (220ºC) on a rack in shallow pan for 30 – 40 minutes or until well browned and glazed. May be frozen for up to 6 weeks. Makes about 2 dozen pieces.

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