Chicken wings or drumsticks (actually, any part of chicken will work ) – 1 – 1.5 kg
Honey – 1 cup
Soy sauce – 3/4 cup
Garlic – 4-5 cloves ( depends on the cloves’ size)
Ginger – approx. 1 cubic cm
Salt/pepper – 1/2 teaspoon each ( could be a little more or less, depending on your own taste preferences )
Cut ( or crush ) garlic and ginger into pieces approx. 1 – 2 mm big. Mix in a bowl honey and soy sauce, stir well until the mass is completely dissolved and homogeneous. Add garlic and ginger making sure that no big pieces are present. Add salt and pepper according to your own preferences. Stir well.
Add chicken wings or drumsticks to the bowl, make sure that its completely covered with marinade ( Otherwise, some parts might be dry or tasteless after cooking ). Store in a cold place for a couple of hours or you can leave it overnight in the fridge. The more time you let the chicken stay in the marinade the better it gets, but do not exceed 24 hours.
Preheat the oven to 350 degrees Fahrenheit. It is necessary for the thin crust to appear on the chicken to keep all the flavour inside, instead of slow evaporation while the oven is warming up.
Place the chicken wings on the oven safe pan and cook it for about half of an hour or till golden crust appears. You can check if its ready or not by piercing it with a toothpick. If there is some moisture or even blood on the toothpick, the chicken still needs some time until it is fully cooked.
Serve with fresh vegetables and/or cold beer.