INGREDIENTS
12 large chicken wings, cut in half at the joint (remove wing tips if still attached.)
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 tablespoon peanut oil
1 tablespoon fish sauce
2 tablespoons soy sauce
100 ml honey
50 ml sweet chili sauce
1 teaspoon chili-garlic sauce
2 green onions, sliced thin
DIRECTIONS
1 Combine chicken with garlic and ginger in a large bowl.
2 Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
3 Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.
4 To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alfalfa sprouts.