- 4 lbs. bone-in chicken wings
Ginger and Honey Marinade
- 5 spring onions, sliced
- 5 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp crushed red pepper
- 1-2 cm piece of ginger , grated
- 4-5 sprigs of thyme, leaves picked
Mix all the marinade ingredients in a large bowl to make a sauce.
Place chicken in bowl and mix around the marinade. Cover with cling wrapand place in the fridge to marinate for 24 hours.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes. Garnish with spring onions.
Preheat an outdoor grill for medium heat. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, roughly 25 to 30 minutes. Garnish with spring onions.