My husband gives these his “2 thumbs up.” You can absolutely substitute approximately 2 lbs. of chicken wings. The chicken can be cooked in the oven on a rack, or they are fabulous done on the barbecue, just make sure when barbecuing to use the “indirect” method or you’ll end up with burnt chicken! Wings would made finger-licking good appetizers!
Makes 3 – 4 Servings
6 – 8 large chicken thighs (bone-in, skin-on)
Make The Marinade:
2/3 cup plum sauce (we like Lee Kum Kee brand)
¼ cup liquid honey
2 large cloves garlic, minced
1 Tbsp. peeled, finely grated fresh ginger
¼ tsp. Chinese Five-Spice Powder (see below)
1 Tbsp. Chinese chili sauce
2 tsp. finely grated fresh orange rind
½ cup light soy sauce
½ cup dry sherry
Combine all the marinade ingredients in a medium sized bowl with a whisk. Place the chicken into a large glass dish & pour the marinade over top. Turn the chicken over a few times; cover with plastic wrap & place in the fridge overnight; turning the chicken over in the morning.
Preheat the oven to 375 F. Prepare a broiler pan with a rack; oil the rack or spray with non-stick cooking spray. If cooking on the barbecue, place a drip pan in the middle of the barbecue with the charcoal on either side; place the chicken over the drip pan; cover with the lid; cook for 15 minutes, turn the chicken over & cook for approximately 12 minutes more or until the juices run clear.
Serving Note: The chicken can be served with Chinese noodles or steamed rice and stir fried veggies.
Helpful link to making Chinese Five-Spice Powder.
