Discover how ‘burnt’ honey gives these wings a complex flavour that contrasts against the fragrant lime and umami soy and fish sauces
Nutrition: Per serving
First, make the glaze. Warm the honey in a small pan until it’s dark amber in colour, about 5-10 mins – it will reach around 170C, if you have a thermometer. Remove from the heat and add the fish sauce, lime juice, soy and hot sauces (do this carefully, as it will splutter). Leave to cool – it will thicken as it does.
Separate the chicken wings into drums and flats using a sturdy knife or kitchen scissors – wiggle the wing around so you can locate the joint and slice through cleanly. Pat the wings dry using kitchen paper, then toss with the oil, garlic granules, paprika and ½ tsp sea salt.
Light the barbecue for indirect cooking, with the coals arranged in the centre – leaving a circle around the outside. Put the wings on the barbecue in a ring around the coals – you want them close to the coals so they cook slowly, but are not over the direct heat. Cook for 30 mins, turning occasionally until crisp all over and cooked through. You can move the wings closer to the coals as they burn down to give them a final crisping and charring over direct heat.
While the wings cook, make the garnish. Peel the ginger and slice into fine matchsticks. Heat a 1/2cm depth of oil in a small frying pan or saucepan and cook the ginger pieces until golden, about 2 mins. Drain on kitchen paper.
Toss the wings in the glaze, then transfer to a serving platter and pour over any leftover glaze. Finely chop the coriander, then scatter it over the wings along with the sizzled ginger.
