Chino Latino Honey Chicken Wings

• 1 tablespoon grapeseed oil
• 1 ancho chile, crumbled
• 1 serrano chile, chopped
• 1 clove garlic, smashed
• 1 small thumb ginger, chopped
• 1 cup Red Belly Honey
• ⅓ cup rice vinegar
• ⅓ cup soy sauce
• 1 teaspoon salt
• Pinch of cayenne pepper
• 2 pounds chicken wings, patted dry
• Juice of ½ lime
• 1 small bunch cilantro, chopped

In a small saucepan, heat oil with chiles, garlic and ginger until fragrant. Lower heat and add honey, vinegar, soy sauce, salt, and cayenne. Heat slowly for about 5 minutes; cool.

Place wings in a large mixing bowl with half of the marinade and chill for several hours or overnight.

Grease a large baking tray and transfer wings, placing them in a single layer. Bake wings at 375 F for 15 minutes, stir and cook for another 20 minutes. Remove from the oven, increase temperature to 425 F and brush wings with remaining marinade. Bake for another 10 minutes until nicely browned. Transfer to a serving platter, squeeze lime juice all over and top with cilantro. Makes 4 to 6 servings.

Photography by Matt Armendariz