Canh Ga Nuong from Vietnam

Sticky chicken wings are great cooked on the barbecue or under the grill and these Vietnamese delights are no exception.  They are very easy to make and it's best to let them marinade for a while to absorb the flavours.

12 chicken wings
1 tablespoon honey
1/3 cup soy sauce
1 tablespoon chopped or dried cilantro
3 cloves garlic finely chopped
2 tablespoons sesame oil
4 tablespoons sweet wine
1/4 teaspoon black pepper.
Lay the chicken wings in a container.  Put all the marinade ingredients in a blender and give it a few pulses to blend everything together thoroughly.  Pour the marinade over the wings and use your hands to make sure you rub marinade onto all the wings.  Cover and put in the fridge for 2-24 hours to give the wings a chance to absorb the marinade.  Cook on the barbecue or under the grill for 10-15 minutes, depending on the size of the wings and heat of the grill or barbecue.  Watch to see they do not burn, turning regularly.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com