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.

• Ready In: 43 mins
• Serves: 35

Ingredients

• 3  lbs chicken wings
• 2  tablespoons soy sauce
• 2  tablespoons hoisin sauce
• 2  tablespoons rice vinegar
• 1  tablespoon five-spice powder
• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh black pepper
• 2  garlic cloves, finely minced
• 3  tablespoons liquid honey

Directions

1. Cut the tips of chicken wings and throw them away. Cut the chicken wings in two at the joints.
2. In a big bowl, mix remaining ingredients, except the honey.
3. Add chicken wings and flip to coat well.
4. 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. Put the barbecue to medium heat.
6. Put the chicken wings on a greased grill or in a grill basket.
7. 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. Baste chicken wings with honey, close cover of barbecue and keep cooking 3 minutes (flip them one time).