Sticky chicken wings with barbecued corn cobs

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low cholesterol; Low fat; Nut free; Healthy

Serves: 6

Type: Kids; Easy; Family

Tools

Kitchen friendly view

Sticky chicken wings with barbecued corn cobs

Photography: Dean Wilmot

By Lucy Nunes

Ingredients

¼ cup (90g) honey
2 tablespoons soy sauce
finely grated rind and juice of 1 lemon
1 tablespoon oil
1 teaspoon five spice
1kg chicken wings (see tip)
4 corn cobs, husks intact
60g butter, at room temperature

Preparation method

1. 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.

2. 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.

3. Cook corn, covered, 10cm 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.

Tip: It's important to bring the chicken, or any meat or seafood for that matter, to room temperature before cooking it on the barbie. If not, the outside will cook faster than the inside.

Chicken Caesar salad

Chicken, asparagus and pea casserole

Lipsmacking spicy drummettes

Portuguese-style barbecued chicken

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