Ingredients

• 8 chicken drumsticks with skin
• 12 chicken wings with skin
• 60 ml (4 tbsp) honey
• 6 cm (2.5 in) fresh ginger, shredded
• 2 garlic cloves, degermed & crushed
• 5 ml (1 tsp) five-spices
• 60 ml (1/4 cup) soya sauce
• 90 ml (6 tbsp) orange marmalade
• 5 ml (1 tsp) shredded orange zest
• 30 ml (2 c. tbsp) sesame oil
• Sesame seeds (for garnish-optional)

Recipe & Preparation

1. Marinate the Chicken: Using a knife, make 3 or 4 incisions on each drumstick and place them in a nonmetallic bowl along with the chicken wings. In another bowl, combine the honey, shredded ginger, crushed garlic, five-spice, soy sauce, orange marmalade, orange zest, and sesame oil to create the marinade. Pour the marinade over the chicken, ensuring it’s well coated. Allow the chicken to marinate for at least 2 hours, or ideally overnight, in the refrigerator, turning occasionally to ensure even flavor distribution.
2. Baking Method: Preheat your oven to 190°C (375°F). Place the marinated chicken on a baking sheet, reserving the marinade. Drizzle the chicken with the remaining marinade. Bake for approximately 50 minutes, turning occasionally and brushing with marinade throughout the cooking process. Once cooked, sprinkle with sesame seeds (if desired) and serve immediately.
3. BBQ Method: Preheat your barbecue to medium heat. Drain the marinated chicken pieces and grill for about 20 minutes, basting with the reserved marinade. If the chicken starts to burn, you can shut down the burner and finish cooking with the burner off. Ensure the chicken is properly cooked by checking the internal temperature, which should reach 77°C (177°F). Once cooked, sprinkle with sesame seeds (if using) and serve immediately.

Tips 

For maximum flavor, marinate the chicken overnight. Experiment with different side dishes to complement this delicious dish, such as steamed vegetables or a fresh salad.

This recipe was submitted by Patrick and is courtesy of Poulet du Québec.