Soy Sauce Chicken Wings

Today I planned to get a lot done for my final hand in for university first year, which is in two weeks time. Unfortunately it all required being outside and it started raining the second I set off. I got wet. I'm now tired, and there wasn't much point even going because I didn't get a huge amount done. But I've been looking forward to cooking these chicken wings all day.

Chicken wings are just SO GOOD, and a great choice if you're on a budget. They are very cheap, even if you buy free-range, and (provided you don't deep fry them every single time!) healthy. There are so many variations. You could eat them every night and not repeat a recipe for weeks! Also, they are easy to cook. I don't deep fry mine, mainly because it's fussy and messy and wastes a lot of oil, but also because my behind doesn't need any more encouraging to grow.

Anyway, look at how sticky and good these look. I would actually choose these grilled ones over deep fried every time! I'm definitely making these next weekend when we have friends round. Tonight I served them with a quick shredded cabbage and carrot salad (dress with rice vinegar, sesame oil and a bit of soy sauce) and some rice.

500g chicken wings (wing-tips removed if you want*)
1 birds-eye chilli finely chopped
1 clove garlic mashed
2 tablespoons light soy-sauce
1 tablespoon dark soy-sauce
1 tablespoon honey
1 tablespoon sesame oil
1 lime

*Removing the wing tips and separating the two parts of the wings just gives a cleaner look. Sometimes I do it, sometimes I don't. If you do, save the wing tips and use them to make stock.

Combine the honey, the light and dark soy-sauce, the sesame oil, the chilli and the mashed garlic in a non metallic bowl. Stir. Add the chicken wings. Slice the lime in half and add the juice from one half to the chicken wings marinade. Reserve the other half for serving. Leave to marinade for at least an hour.

Preheat the grill to 200c. Lay the chicken wings on a wire rack above a baking tray lined with foil or parchment and grill until done and nicely brown (around 10 minutes on each side, but keep checking them).

Then serve!