Fill a large pot or Dutch oven halfway with water, bringing to a rapid boil. Salt generously and then add half of the 16 whole chicken wings (or whatever fits, being careful not to crowd the pot or overflow).
Wings are done when they begin to float. Remove floating wings to a paper towel lined baking sheet and allow to cool and drain. Continue until all wings are cooked.
Use 4 larger freezer bags, double bagged to make two (chicken pieces poke through). Divide wings evenly, 8 and 8, into doubled bagged freezer bags.
In a medium bowl, whisk together 1 cup seasoned rice wine vinegar, 1/2 cup honey, 1 cup low sodium soy sauce, 2 teaspoons minced garlic and 2 tablespoons Peanut or Vegetable Oil Divide evenly between the two bags.
Massage the marinade into the chicken and place into the refrigerator for 2 hours-24 hours.
Remove the chicken from the bag and marinade, discarding the marinade. Heat the grill to medium high heat (about 350°F). Grill on each side for 5-6 minutes or until the chicken starts to look sticky and glazed. Remember it is already cooked, so you are just reheating and charring for flavor and presentation.
Serve with the 3 lemons. Squeeze the fresh lemon juice on chicken before eating. You can half the lemons are grill them for added visual appeal. Warmed lemons will actually produce more juice!
If you've tried this recipe, please leave us a comment and let us know how it went!