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 chilis (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 chilis (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 F 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.