Spicy Thai Chicken Wings (Thailand)

I firmly believe that Thailand, with their spices and fresh herbs, have perfected chicken wings and boosted them to a new level. I had this dish many times in Bangkok and Phuket and pursued their recipe until I clearly understood it (language barrier...ever try to speak thai?). The leftovers, if there are any, are as great as you can imagine. I have adapted their recipe to what we can use in terms of ingredients here to keep it simple, but the taste is anything but simple.

Ingredients:

12 to 24 whole chicken wings

Marinade:

1/3 cup honey
3 T. soy sauce
2 t. dark soy sauce
3 T. fish sauce
juice of 1 lime
1 T. chili powder
1 thumb-size piece galangal (grated)
grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
1-3 fresh red chilies, minced, OR 1-3 tsp. red chili sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander

Preparation:

Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
Mix the wings in with the marinade, stirring well to coat the meat.
Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. (Allow the wings to marinate for several hours or overnight)
If baking in the oven: Place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
If barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.
Serve wings hot from the grill or oven and don't forget the rice!