In the kitchen:

• Wash and dab dry chicken wings.
• Next marinate with 5 spice powder, salt, sugar and pepper.
• Keep in chiller expose, overnight.
• Remove from chiller 30 minutes before grilling.
• Brush with oil before putting on grill.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
• Arrange chicken wings in drip tray and put in grill on indirect heat.
• Roast at 180°c for 12 minutes until golden brown
• Remove from grill and serve hot.