Honey Lime Chicken Wings

• From Fine Cooking.  I made it as is.  Dousing the chicken in sauce at the end means it doesn't burn from the sugar.  
• 1/4 cup honey
  1/4 cup granulated sugar
  3 Tbs. soy sauce or tamari
  2 Tbs. finely chopped garlic (about 6 medium cloves)
  1 Tbs. fish sauce
  1 large lime, finely grated to yield 1-1/2 tsp. zest and squeezed to yield 2 tsp. juice
  1-1/2 tsp. Asian hot sauce, such as Sriracha, or red pepper flakes
  2-1/2 lb. chicken wings, split at the wing joints (discard the wing tips or save for stock) and patted dry
  1 to 2 Tbs. vegetable oil
  Thinly sliced scallions for garnish (optional)
  

1. Position a rack about 6 inches from the broiler and heat the broiler on high.
2. Combine the honey, sugar, soy sauce, garlic, fish sauce, lime zest and juice, hot sauce, and 1 Tbs. water in a 4-quart saucepan. Bring to a boil over medium-high heat, reduce to medium low, and simmer until syrupy with large bubbles on top, about 5 minutes. Set aside off the heat.
3. Place the wings on a broiler pan, toss with just enough oil to coat lightly, spread into a single layer, and then broil until golden brown and charred in spots, about 8 minutes. Flip and broil until golden brown and charred in spots, another 4 minutes.
4. Transfer the wings to a paper-towel-lined plate to briefly drain. Put the sauce back on medium-low heat, add the wings, and toss until cooked through (cut into one to check), 3 to 4 minutes. Serve garnished with the scallions, if using.

nutrition information (per serving): Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 31; Monounsaturated Fat (g): 11; Carbohydrates (g): 33; Polyunsaturated Fat (g): 8; Sodium (mg): 1340; Cholesterol (mg): 90; Fiber (g): 0;