Thai Grilled Chicken Wings

• 3 lbs (1.5 kg) chicken wings, about 18 pieces
• 1 tbsp (15 ml) red curry paste
• 2 tbsp (25 ml) fish sauce or 3 pounded anchovies
• 1 tbsp (15 ml) soya sauce
• 3 tbsp (45 ml) lime juice
• 1 tsp (5 ml) sugar
• 1 tbsp (15 ml) finely chopped coriander (cilantro), leaves and stems
• 2 tsp (10 ml) minced ginger
• 1 tsp (5 ml) finely chopped, deveined lime leaf (optional)
• 1 tbsp (15 ml) oil
• 1/4 cup (50 ml) honey
• 1 tbsp (15 ml) minced garlic
• 1 to 2 tsp (5 to 10 ml) finely chopped chili peppers, preferably bird-eye chilies
• Lime wedges for garnish
• 18 long bamboo skewers, soaked in water

1. Marinate wings for at least 2 hours in a mixture of curry paste, 1 tbsp (15 ml) fish sauce, 1 tbsp (15 ml) lime juice, sugar, coriander, ginger, lime leaf (if available), and oil.
2. In a small saucepan over very low heat, stir in the honey, 1 tbsp (15 ml) fish sauce, remaining 2 tbsp (25 ml) lime juice and garlic until it reaches a simmer and is well mixed; set aside.
3. Thread each wing onto a skewer, starting at the tip of the drumette through the 3 sections so the wing tip is at the tip of the skewer and the wing is stretched straight.
4. Grill over hot charcoal or under a broiler until cooked through and nicely browned; brush with the garlic glaze, turning each wing 2 or 3 times and glazing each time.
5. On the last turn, sprinkle with the chopped chilies to taste (they should stick to the glaze).
6. Serve garnished with lime wedges.

chicken, red curry, fish sauce, soya sauce, lime juice, sugar, coriander, ginger, lime leaf, oil, honey, garlic, chili peppers, bamboo skewers

Taken from www.cookstr.com/recipes/thai-grilled-chicken-wings (may not work)