Recipe

Sticky chicken wings with barbecued corn cobs

Nov 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Sticky chicken wings with barbecued corn cobs
  • 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

Sticky chicken wings with barbecued corn cobs
  • 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.

Notes

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.

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