Sticky five spice wings

(serves 60+)

More chicken wing fun! Paul and I have had a bit of a silly competition happening around chicken wings over the last couple months. We have been 'competing' to see who has the best chicken wing recipe, judged by whose chicken wings disappears first at church morning tea. We are even at the moment, but we decided to use my juicy, sticky five-spice honey soy recipe for the youth group church camp this year! 

15kg, 230 wings & drumsticks later, we had quite the feast for Sunday night alongside some boiled rice and stir-fried veggies! Sticky-licious!

Prep time: 30 min (mostly chopping wings! - usually 5-10min) + overnight marinade
Cooking time: 3x30 min (for each batch)

Ingredients
15 kg chicken wings

Marinade:
2 T salt
60g five spice 
700mL soy sauce
6 T sugar
4 T corn flour

Baste:
2-3 T honey
Leftover marinade juice

Method
1. Marinade the chicken wings in the soy, five spice, salt, sugar and cornflour and refrigerate overnight.
NB. The cornflour is essential as it helps the marinade to thicken and stick to the chicken!

Crazy quantities for camp cooking!

2. Heat the oven to 180˚C.
3. Spread the wings and drumsticks out on the tray and bake for 15 minutes. 

4. Prepare the baste by combining the leftover marinade with the honey. Baste the wings and turn them around and bake for another 10-15 minutes until cooked.

Just for a reference point, when you're not cooking for crowds but just for a regular weeknight or a group of 4 people, i have included the 'normal' quantities below. The main thing to account for with the large quantities is that you just need a bit more of everything - especially the five spice once you start doubling or tripling or fifteen-times-ing the recipe, so i've adjusted this above, but if you're not sure, just heap in another teaspoon or two!

Normal quantities
1kg chicken wings

1 tsp salt

1-2 tsp five spice

2 T soy sauce

3 tsp sugar

1-2 tsp cornflour

1/2 T honey (for basting)