Spicy Thai Chicken Wings

chicken wings (about 4 pounds)

1/4

cup dry sherry

1/4

cup oyster sauce

1/4

cup honey

tablespoons chopped fresh cilantro

tablespoons chili sauce

tablespoons grated lime peel

medium green onions, chopped (1/4 cup)

cloves garlic, finely chopped

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1

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
2

Mix remaining ingredients in resealable heavy-duty plastic food-storage bag or large glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover dish and refrigerate, turning once, at least 1 hour.
3

Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 6 inches from medium heat 45 to 60 minutes, brushing frequently with marinade and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

Chicken broth can be used instead of the sherry. If you don't have oyster sauce, you can use 2 tablespoons of soy sauce instead.
Purchase chicken drummettes (you'll need about 40) instead of chicken wings. Drummettes are cut up and ready for marinating.
You can prepare and grill these zesty wings up to 24 hours ahead. Place in a rectangular pan, cover with foil and refrigerate. To reheat, place the covered pan in the oven at 350¦ for 20 to 25 minutes or until heated through.