These honey-lime wings are bound to be a hit with family and friends, and they're so simple to make. You can choose to make them mild or hot, depending on your spice-o-meter. Either roasted in the oven or done on the grill, these wings make a great dish to serve at a party or cookout and the recipe can be easily doubled for large groups. Unlike traditional honey-garlic wings, this recipe offers Thai spices and flavors that meld together beautifully with the honey. Serve with rice on the side, or with salad for a delicious, fun-to-eat meal. This recipe is great for those times of the year when you want to grill but the weather is iffy -- if the day turns out cool or rainy, you can roast them in the oven for equally delicious results.
- 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets)
- 1/3 to 1/2 cup honey (start with 1/2 cup if you have more than 12 wings)
- 3 tablespoons soy sauce (or tamari)
- 2 teaspoons dark soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 to 3 fresh red chilies (minced or 1/2 to 1 teaspoon dried crushed chili/cayenne pepper, to taste)
- 4 to 5 cloves garlic (minced)
- 1 teaspoon garlic powder
- 1/2 tablespoon coriander (ground)
- 1 to 2 fresh red chilies (minced or omit for very mild wings)
- Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
- Mix the wings in with the marinade, stirring well to coat.
- Allow wings to marinate at least 1 hour or longer for the best taste (up to 24 hours). If you're in a hurry, 30 minutes is the absolute minimum.
- If roasting in the oven: Spread a sheet of parchment paper over a baking sheet or baking pan (this makes for easy clean-up and prevents burning). If you don't have parchment paper, foil will work too. Lay chicken wings out in a single layer with a little space between. Roast at 350 degrees in the center of your oven for 1 hour, or until well done.
- If grilling: Brush grill with a little vegetable oil to prevent sticking, then place wings on the grill. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until wings appear glossy and sticky.
- Cook until well done, 15 to 30 minutes depending on the heat of your grill. Wings are done when juices run clear. Serve alone as a finger food, or with rice or salad.
|Nutritional Guidelines (per serving)|
|Total Fat||140 g|
|Saturated Fat||39 g|
|Unsaturated Fat||56 g|
|Dietary Fiber||2 g|