STICKY FIVE-SPICE CHICKEN

 

STICKY FIVE-SPICE CHICKEN

Serves 4

1.5 Syns per serving

3 cloves of garlic, crushed
2 tbsp. grated fresh root ginger
1 tbsp. rice wine or dry sherry - 1 Syn
2 tbsp. light soy sauce, reduced salt, if poss
2 tsp five-spice powder
2 level tbsp. runny honey - 5 Syns
1 kg chicken drumsticks, skin removed

For the marinade, place all the ingredients, except the chicken, into a large bowl and stir to combine.
Spray the chicken well, all over, with Frylight and add the chicken to the bowl.
Cover and place into the fridge to marinate for at least 15 hours but, preferably, overnight.
Pre-heat the oven to 180C/Gas 4.
Place the chicken into a roasting tin, spray with Frylight, and roast for 30 minutes or until the chicken is thoroughly cooked through. Pierce the flesh with a skewer at the thickest part and make sure the juices run clear.

Lovely served with SW wedges and a side salad or with a jacket, maybe stuffed with a HEX mature cheese, and again, with salad on the side.