Five Spice Chicken Wings – a delicious recipe with chicken, honey garlic, five-spice powder, long-grain white rice, corn cobs, red. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine chicken, marinade and five spice in a large bowl and stir until chicken is well coated, cover and refrigerate for 30 minutes (or longer if time permits).
2
Preheat oven to 220C/200C fan forced.
3
Line a large roasting pan with baking/parchment paper and put chicken in in a single layer.
4
Bake turning chicken half way through for 30 minutes or until glazed and cooked.
5
Meanwhile cook rice in a large pot of boiling salted water until tender, drain.
6
Put corn on a microwave safe plate, cover with food warap and microwave on high (100%) for 4 to 5 minutes or until tender, let cool slightly and using a sharp knife, cut the kernels from the cobs.
7
Add the kernels and capsicum to the cooked drained rice and mix well, season with salt and pepper to taste.
8
Put cooked chicken wings on a serving platter and drizzle with pan juices and top with the coriander and serve with rice.
1124
kcal
Calories
21
g
Fat
66
g
Carbs
163
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 kg chicken wings (tips removed), 1 cup honey garlic and soy marinade, 1 teaspoon five-spice powder, 1 cup long-grain white rice, and more.
Yes, Five Spice Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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