Sticky chicken wings with barbecued corn cobs
- ¼ cup (90g) honey
- 2 tbsp soy sauce
- finely grated rind and juice of 1 lemon
- 1 tbsp oil
- 1 tsp five spice
- 1 kg chicken wings
- 4 corn cobs, husks intact
- 60 g butter, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight (optional)
Combine honey, soy sauce, lemon rind and juice, oil and five spice in a shallow bowl. Add chicken wings and toss to coat. Refrigerate to marinate for 1 hour or overnight.
Preheat covered barbecue on medium. Peel back corn husks without removing them and remove silk. Spread each cob with butter. Rewrap each cob in its husk, secure with string.
Cook corn, covered, 10 cm from heat source, turning frequently, for 20 minutes, until tender. If browning too much, wrap each cob in foil and continue cooking. Meanwhile, cook chicken wings for 20 minutes, turning constantly, until charred and cooked through. Reduce heat if chicken is browning too quickly. Serve chicken with barbecued corn.