Serves: 4
Total Calories: 116

12 chicken wings, whole (2 1/2 to 3 pounds)
1/2 cup soy sauce
1/3 cup honey
1 tablespoon ginger, minced, fresh
3 cloves garlic, minced
3 scallion, very finely chopped
2 teaspoons Chinese five-spice powder

1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.

2. Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally.

3. Preheat the grill to medium-high.

4. When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grill grate and arrange the wings on the hot grate. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings as they cook with the reserved marinade. Don’t baste during the last 3 minutes of grilling.

5. Transfer the wings to a serving platter and serve at once.

Makes 12 whole wings serves 4 to 6 as an appetizer

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 0

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