GINGER & HONEY CHICKEN WINGS
25 free-range chicken wings
For the marinade
8 spring onions, finely sliced 10tbsp honey 4tbsp low-salt soy sauce 2 fresh red chillies, sliced 2-4cm (¾-1½in) piece ginger, grated 10 fresh thyme sprigs, leaves picked
Mix all the marinade ingredients to make a sticky sauce. Place the chicken wings in a single layer in a wide, shallow, non-reactive dish. Pour the marinade over the wings, cover with clingfilm and marinate in the fridge for 24 hours.
Half an hour before cooking, remove the wings from the fridge and allow them to come up to room temperature.
Heat your barbecue or griddle pan. Cook the wings for 5-10 minutes, turning, until golden and caramelised on the outside.
Finish in the oven at 180°C/gas 4 for 15-20 minutes, or until the juices run clear when the chicken is pierced with a skewer.