• Cooking Time: 30-45
• Servings: 4
• Preparation Time: 30
• 1000 grams of chickenwings or small drumsticks
• For the marinade
• 1 tablespoon peanut oil or vegetable oil
• 3 cloves of garlic, squeezed
• 1 tablespoon of rice wine or dry sherry
• 2 tablespoons of grated fresh ginger root
• 2 tablespoons of salted soy sauce
• 2 teaspoons of five spice powder
• 2 tablespoons of honey
• 2 red chilis, finally chopped (optional)

1. 1 Mix the ingredients for the marinade
2. 2 Add the chicken and cover well with the marinade
3. 3 Marinate overnight or at least for 1 hour
4. 4 Preheat the oven at 180C/350F
5. 5 Arrange the chicke on a rack and place the rack in a roasting tin
6. 6 Roast for half an hour or longer until golden brown and done

This recipe I know from China, where the chicken usually is deep fried. But I'm not to keen on deep frying, so I tried it out using the oven. And it worked. You can eat it as a snack, but it is delicious with rice too.