24 chicken wings

1 cup hoisin sauce

3/4 cup plum sauce

1/2 cup thin soy sauce

2 teaspoons grated or minced lime zest

1/3 cup freshly squeezed lime juice

1/3 cup honey

2 tablespoons Asian chile sauce

1/3 cup honey

2 tablespoons Asian chile sauce

1/2 cup chopped cilantro sprigs

6 cloves garlic, minced

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Cut off the wing tips and save them to make stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, then better).

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth side down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the winds turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature