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.
- 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.
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.
Refrigerate 8 hours or overnight.
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!
*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.