Method

• 1.
  For the lime and chilli salt, combine all ingredients in a small bowl and set aside.
• 2.
  Place soy sauce, ginger, garlic, 1 cup (350g) honey and star anise in a large stock pot with a lid. Add 8 cups (2L) water and stir to combine. Place over high heat and bring to the boil. Add the chicken wings, then turn off the heat and stand, covered, for 20 minutes or until the chicken has cooked through. Carefully remove wings from the stock and set aside. Strain stock, reserving 2 cups (500ml), discarding the rest.
• 3.
  Place reserved stock and remaining 1 cup (350g) honey in a small saucepan over medium heat. Bring to a simmer and cook for around 30 minutes, until the mixture has reduced to a thick syrup.
• 4.
  Meanwhile, preheat oven to 180°C. Line 2 large baking trays with baking paper. Divide wings between prepared trays and brush with honey syrup.
• 5.
  Roast for 30 minutes, brushing with extra honey syrup every 10 minutes, until wings are caramelised.
• 6.
  Remove from oven and rest for 10 minutes, before seasoning with lime and chilli salt, to serve.