I hope you are enjoying all the of the amazing stuff my guests have been sharing with you so far. Today, Anyonita has a delicious recipe that I know you are going to be pinning away for your tailgating parties: five spice chicken wings.
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A big hello from me to you! I’m Anyonita and I blog over on Anyonita Nibbles where I’m concerned with producing nourishing, flavorful food! But before we get to the recipe, let me tell you a bit more about me: I’m an American expat living in Manchester, England with my husband (yes, he’s British) and our mischievous toddler, Callum. I’m a stay-at-home and full-time blogger as well as the owner and baker of an international online bakeshop, specializing in French macarons, The Mighty Macaron. I’m pleased to be guest posting here with Shannah and I hope you all enjoy this family favorite recipe!

Chinese Five Spice is one of those spice rack mysteries that many people have but don’t know how to use! A few years ago, I bought my first jar of five spice for a recipe that only called for a tablespoon of it. For months, the jar sat at the back of the rack, gathering dust, until one day I decided to find out more about it and use it!

Now, I can’t get enough of it. It’s such a simple blend of spices but really adds depth to dishes. I like to use it as a rub as in this recipe. The idea for the sauce came from a long lost pin on Pinterest, although the recipe is scribbled in my cooking notebook so I can share it with you!

Ingredients

For the wings:

1 pound chicken wings (I cut the tips off to save for chicken stock)

3 tbsp Chinese Five Spice

1tbsp lemon pepper

1/2 tbsp sea salt

For the creamy coriander dip:

1/3 cup fresh coriander(cilantro) leaves and stalks

1/4 cup sour cream

1/2 cup Greek yogurt

juice of 1 lemon

salt and lemon pepper to taste

Instructions:

1. Preheat your oven to 260C/500F.
2. Cut off the wing tips (if you prefer) and freeze them for making stock.
3. Rinse the wings under cold water and pat dry before putting in a large bowl.
4. Put the five spice, salt and lemon pepper in a bowl and mix well before rubbing over all of the wings. Be sure to thoroughly coat each wing with the rub.
5. Arrange the wings on a stoneware baking sheet with the skin-side up. Roast until crisp and cooked through, about 20 minutes.
6. For the sauce, tumble the coriander, sour cream, Greek yogurt, lemon juice and salt and lemon pepper into a food processor. Taste and adjust seasoning as needed.
7. Decant into a container, cover and store in the fridge until serving.

You could also enjoy Chinese five spice by:

• Sprinkling it over sweet potato fries
• Incorporating it into a salad dressing
• Rubbing into cashew chicken and
• Adding it to chicken candy

I’d love it if you stayed in touch via Facebook, Twitter or Pinterest!

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Thanks so much for sharing this recipe with my readers today.  Those five spice chicken wings look amazing!