- 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
- ¼ 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
- 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.
- 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.
- 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. 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. On the last turn, sprinkle with the chopped chilies to taste (they should stick to the glaze). Serve garnished with lime wedges.