1¾ pounds chicken wings 1 tablespoon olive oil 1 recipe Five Spice Powder (see page TK) nonstick cooking spray Five Spice Powder Makes about 3 tablespoons 1 star anise pod 2 teaspoons Szechuan peppercorns (may use black peppercorns) ½ teaspoon fennel seed ½ teaspoon whole cloves 1 one-inch piece cinnamon stick
Calories 310 (69% from fat) • carb. 0g • pro. 24g • fat 23g • sat. fat 6g • chol. 100mg • sod. 95mg • calc. 16mg • fiber 0g
Place the wings in a one gallon re-sealable plastic bag. Add the oil and be sure that the wings are evenly coated. Add the five spice powder and seal the bag. Gently shake the bag to be sure that the spice powder is fully covering the wings. Refrigerate for 3 to 4 hours. Coat the provided basket with nonstick cooking spray. Place the seasoned wings in the prepared basket; assemble as instructed (page TK) and place on the roasting spit assembly fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 350°F. Set the timer to 40 minutes. Carefully remove the wings; serve immediately. Five Spice Powder This traditional Chinese seasoning blend has a unique flavor – use sparingly though, as a little does go a long way. Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices 2 to 3 times and then process until completely ground, about 40 to 50 seconds. Use immediately or contain in a sealed glass jar. Store in a dry, cool place.