• Combine all the ingredients for the marinade in a small bowl.
• Add chicken wings into a large ziplock bag. Pour in the marinade. Massage the bag to evenly disperse the marinade. Let marinate for at least 2 hours, or in the fridge overnight.

To cook on the grill

• Light one chimney full of charcoal. When the charcoal at the top of the chimney is lit, put on heat resistant gloves, and pour the charcoal over one half of the coal grate to create a moderate two-zone fire. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean the cooking grate.
• Arrange wings over direct fire. You’ll probably need to cook in two batches. Cook until both sides turn golden. Flip twice and rearrange the wings if necessary. Move wings to indirect heat. Cook until cooked through.
• Brush a thin layer of honey over both sides of each wing. Return wings to direct heat. Cook briefly so that chicken skin caramelizes. Transfer to a serving tray immediately. Continue to cook the remaining batch.

To bake in the oven

• Preheat oven to 220 degrees C (430 F). Line a large baking tray with aluminum foil. Spray a thin layer of oil onto the foil.
• Arrange chicken wings on the tray, skin side down, one finger’s width apart. Bake for 10 minutes.
• Brush chicken wings with honey. Flip and brush the other side, as well.
• Return the tray to the oven and bake for another 8 to 10 minutes, until the wings are cooked through and the color turns golden brown.
• Serve warm as appetizer or snack.