This sweet and sticky dish is the ultimate Friday night treat or weekend crowd pleaser.
1 cup salt-reduced soy
½ cup pineapple juice
½ cup firmly packed brown sugar
3cm piece fresh ginger, peeled, grated
2 garlic cloves, crushed
4 star anise
1.5kg chicken wings
½ small pineapple, peeled, cut into pieces
½ bunch watercress, sprigs removed
2 pink grapefruit, skin and pith removed
¼ cup grapefruit juice
¼ cup extra-virgin olive oil
1 tsp Dijon mustard
1 Combine soy, pineapple juice, brown sugar, ginger, garlic and star anise in a large ceramic dish. Add chicken and toss together until well combined. Cover and refrigerate for at least 1 hour, preferably overnight.
2 Preheat oven to 200˚C. Line a baking tray with baking paper. Remove chicken from marinade and place onto tray. Scatter pineapple onto and around chicken. Spoon 1/3 cup of marinade over chicken. Roast for 35-45 minutes or until golden, sticky and cooked through.
3 Meanwhile, place watercress sprigs into a large bowl. Remove segments from grapefruit over a bowl to catch the juice. Add segments to watercress and toss until combined.
4 Pour grapefruit juice into a jug and add oil, mustard, salt and pepper. Whisk until combined. Drizzle dressing over salad just before serving.
5 Place remaining marinade into a saucepan and stir over a medium heat until it comes to the boil. Pour over chicken wings and pineapple. Serve with salad.