Sticky Honey Spicy Chicken Wings

As I told you in my earlier posts that I make some snack when hubby and daughter come home friday evening after their rehersals so this is what I made for them last week to their utter delight.
It was the first friday evening S was home after a whole week of College.
So when she got down in the train station she rang me to tell she is almost home.
So as we live in the ground floor, I was peeping through the window and guess what S told me.
She said you gave me a heart attack as she suddenly saw this looney woman looking out showing her full teeth and smiling and waving :-)

The Original recipe is here from the blog Foodess.

Ofcourse I added more chillies etc... which I am noting below in the ingridient list.
I will really take her tip on layering the pan with the foil unless if you don'twant to clean up for the next few days as the honey get really caramalize and get dark.

1/2 cup low-sodium soy sauce ( I had normal soy sauce, so I used a little bit of lesser amount)
3/4 cup honey
6 cloves garlic, minced
1 tbsp fresh minced ginger.
1 tsp sesame oil.
1 tsp chillie powder
1 heap tsp chillie flakes.
6 fresh chillies finley chopped.
2 green onions, finely chopped
3 lbs chicken wings ( I always remove the skin as much as possible)

Marniate the aboce ingridients over night or atleast for couple of hours.
Double line a rimmed baking sheet with foil. ( I wouls do this i trippled it )

Preheat the oven to 400 degrees.

Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 35 minutes, brushing with sauce twice (after 10 minutes and 20 minutes – but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken).
In the original recipe she had written to boil the remaining sauce to syrupy but as I used less soysauce I didn't use this step.