Thai Grilled Chicken Wings

These are easy to make honeyed-lime wings which will definitely be a hit with your family. The best part is they can be made mild or as hot wings, depending on your heat-o-meter.

Either baked in the oven or barbecued, these wings make a great dish to serve at a party or cookout. Unlike traditional honey-garlic wings, this recipe offers Thai spices and flavors that meld together beautifully with the honey. Try them once, and you'll never go back to your old chicken wing recipe!

Easy to double the recipe....in fact, you probably should! Recipe from http://www.about.com/

12 to 24 whole chicken wings (or buy them chopped into wings and drummets) 

1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)

3 T. soy sauce or tamari

2 t. dark soy sauce

3 T. fish sauce
juice of 1 lime

1 T. chili powder

1 thumb-size piece ginger, grated

grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)

1-3 fresh red chilies, minced, OR 1-3 t. red chile sauce

2 cloves garlic, minced

1/2 T. ground coriander

 

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 the chicken.

Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally.

Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.

If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.

If Grilling: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.

Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.