Use an assortment of chicken parts...and especially wings! Love the flavor!
In a small bowl combine the brown sugar, paprika, garlic, 2 tsp. of the 5-spice powder, fennel, mustard, 1 T. salt and 2 tsp. pepper. Put the chicken pieces in a baking dish and rub the spice mixture all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.
Prepare grill for indirect cooking over medium heat. In a small bowl, combine the hoisin sauce, maple syrup, soy sauce, honey, sesame oil, ginger and the remaining 1/2 tsp. 5-spice powder.
Lightly brush the chicken parts with the oil and arrange skin side down over direct heat. Cover and cook until grill marks form, about 3-5 minutes. Flip the chicken and mark the other side, then immediately move to the indirect heat side of the grill. Cover and cook till chicken registers about 165 degrees or about 30-45 minutes.
Generously brush glaze on the chicken, then flip the glazed side down to the hotter side of the grill. Cook until the glaze is hot and bubbly, about 30-60 seconds Brush on more glaze, flip and cook for another 30-60 seconds. Serve immediately. Serves 4-6.
2 T. brown sugar
1 T. sweet Hungarian paprika
1 T. minced fresh garlic
2 1/4 tsp. Chinese 5-spice powder, divided
1 tsp. whole or ground fennel seed
1 tsp. dry mustard
Kosher salt and freshly ground pepper
3 pounds bone-in chicken parts
1/4 cup Hoisin sauce
2 T. pure maple syrup
1 T. soy sauce
1 T. honey
2 tsp. Asian sesame oil
2 tsp. minced fresh ginger
1/4 cup peanut or canola oil