Ingredients

• 3 lb (1.5 kg) chicken wings
• 2 tbsp (25 mL) each soy sauce and hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) five-spice powder
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) each salt and pepper
• 2 cloves garlic, minced
• 3 tbsp (50 mL) liquid honey

Directions

1. Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
2. In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
4. Brush all over with honey; grill, covered and turning once, for 3 minutes.

Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.