Vietnamese-Style Chicken Wings

NOTE: If not already done, cut the chicken wings into segments. Save the wing tips for making broth.

Coat the wings in the salt and cracked black pepper. Cook the wings under a broiler or over a charcoal grill until done golden brown and cooked through. Set the cooked wings aside until you're ready to serve them.

Meanwhile, combine the soy sauce, lime juice, and ginger in a measuring cup or small bowl. Stir to combine, then taste a few drops.

Next, add the chili and garlic in increments, tasting as you go, until you have a pleasant balance of flavors.

Finally, add the remaining ingredients to the measuring cup. Stir to combine.

When you're ready to serve, give the marinade a quick stir, and pour it over the cooked wings. Stir to evenly coat all the wings with the mixture and serve immediately. Don't pour the marinade on the wings too far in advance of eating them.

If you prefer, pour the marinade into small bowls and serve on the side as a dipping sauce for the wings.