Chicken Wings Recipe

Prepare marinade

In a large bowl combine soy sauce, olive oil, honey, lime juice, minced garlic, grated ginger, smoked paprika, black pepper, salt and chili flakes (if using). Whisk until honey is dissolved and mixture is smooth.

Marinate wings

Pat the chicken wings dry with paper towels. Add wings to the bowl with marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours or up to overnight for best flavor.

Bring to room temperature

About 20–30 minutes before cooking, remove wings from the fridge to come closer to room temperature so they cook evenly.

Chargrill (grill or broil) the wings

Preheat a grill to medium-high (about 200–230°C / 400–450°F) or set oven broiler to high with oven rack 6–8 inches from the heat. Lightly oil the grill grates or line a baking tray with foil and brush with oil if broiling. Remove wings from marinade, letting excess drip off (reserve marinade). Place wings on the grill or tray and cook 6–8 minutes per side, turning once, until nicely charred and internal temperature reaches 75°C (165°F). If using a broiler, watch closely and rotate to char evenly.

Finish with glaze (optional)

While wings cook, bring the reserved marinade to a rolling boil in a small saucepan for at least 2 minutes to kill bacteria, then simmer 1–2 minutes until slightly reduced. In the last 1–2 minutes of cooking, brush the boiled marinade/glaze onto the wings and cook 30–60 seconds more per side to set a glossy finish. Transfer wings to a platter and let rest 3–5 minutes.

Rinse the rice under cold water until water runs clear. Combine rinsed rice, water, salt and butter or oil in a small saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 12–15 minutes, or until the water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

In a large bowl combine mixed salad greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion and chopped cilantro or parsley.

In a small bowl whisk together olive oil, lemon or lime juice, salt and pepper. Drizzle dressing over salad and toss gently to combine just before serving.

Divide rice evenly between 4 plates. Arrange 4–5 chargrilled wings per plate alongside the salad.

Garnish wings with sesame seeds and sliced spring onions, and serve lime wedges on the side for squeezing over the wings.

Serve immediately while wings are hot and slightly charred.