Honey chicken wings

I bought chicken wings that were just the meaty part of the wing, with no tips. The butcher had "butterflied" the meat off the bone, so they could be cooked flat. It really speeds up the cooking process. The only problem with this dish, is that you need to think about it an hour before you start cooking :(

1. In a ziplock bag, mix about a tablespoon of honey, a tablespoon of soy sauce, half a teaspoon each of minced ginger and minced garlic.*
2. Add the chicken wings and squeeze them until coated with the mixture.
3. Leave to marinate, turning them over sometimes if you can.**
4. Heat a non-stick pan and add a little oil, not much but so the honey doesn't burn.
5. Cook each side of the chicken until golden.
6. If they begin to burn, turn them immediately. If necessary, finish them in a toaster oven.

* Sometimes I use pre-minced paste in the small tube. Fresh is much nicer. 

** You can prepare this in the morning and leave them all day, but then one side will have a stronger flavor. 

I rarely cook these for two reasons: firstly the need to marinate, so I can only do them on a weekend if I have time, and secondly, you really need to watch them as they cook to stop the honey from burning.