Name: Sticky chicken wings with barbecued corn cobs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1/4 cup (90g) honey; 2 tablespoon soy sauce; 1 lemon, finely grated rind, juice; 1 tablespoon oil; 1 teaspoon five spice powder; 1 kilogram chicken wings; 4 corn cobs, with husks; 60 gram butter, at room temperature; freshly cracked black pepper, to taste

Ingredients

1/4 cup (90g) honey

2 tablespoon soy sauce

1 lemon, finely grated rind, juice

1 tablespoon oil

1 teaspoon five spice powder

1 kilogram chicken wings

4 corn cobs, with husks

60 gram butter, at room temperature

freshly cracked black pepper, to taste

Method

1.Combine honey, soy sauce, lemon rind and juice, oil and five spice in a shallow bowl.

2.Add chicken wings and toss to coat; chill 1 hour or overnight, to marinate.

3.Preheat a covered barbecue on medium.

4.Peel back corn husks without removing husk. Remove and discard silk. Spread cobs with butter. Re-wrap in husks; secure with string.

5.Cook corn, covered and 10cm from heat source, 20 minutes, turning frequently, until tender. (If browning too quickly, wrap cobs in foil and continue cooking.)

6.Meanwhile, cook chicken wings 20 minutes, turning constantly, until browned and cooked through. (If browning too quickly, reduce heat.)

7.Serve chicken wings with corn and a grinding of pepper.

It’s very important to bring chicken – or any meat or seafood – to room temperature before barbecuing, otherwise the outside will cook faster than the inside.
Note

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Ingredients

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