Created by ImPat on January 28, 2017
Step 1: Use a sharp knife to remove and discard the wing tips, or alternatively freeze for later use to make stock, from wings and cut wings in half at the joint.
Step 2: Place garlic, ginger, honey, soy sauce and oil in a big sealable plastic bag and add the chicken pieces to the marinade; seal the bag and toss to coat in marinade and then place in the fridge for up to 2 hours to marinate.
Step 3: Heat a flat barbecue plate or chargrill pan over medium-high heat.
Step 4: Remove chicken pieces from the marinade, reserving excess marinade.
Step 5: Cook the chicken wings, turning frequently, for 20 to 25 minutes or until browned and cooked through and transfer to a big bowl using tongs.
Step 6: Meanwhile combine reserved marinade and sauce ingredients in a saucepan and bring to the boil over medium-high heat then reduce heat to low and simmer for 2 - 3 minutes.
Step 7: Pour sauce over cooked chicken wings and toss wings through sauce.
Step 8: Pile wings on to a serving plate and sprinkle with the sesame seeds, spring onion and herbs, if using.