Chili Herb Honey Mustard Wings

I'll use any excuse to make chicken wings :-))  Honey mustard glaze presents beautifully against recently acquired Van Gogh's sunflower pot holders!
6 chicken wings, trimmed and halved

2 cups baby kale leaves
palmful cilantro leaves, coarsely chopped

Marinade:
1 Tbsp fish sauce
juice of 1 lime
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp sugar
1 Tbsp fresh oregano leaves, minced
1/2 Tbsp fresh thyme leaves, minced
1 Tbsp favorite hot sauce, or to taste
1/2 tsp red pepper flakes

Honey Mustard Baste:
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 tsp soy sauce

Whisk together the marinade ingredients in a small bowl.

In a medium bowl (or a zip lock bag), fold in the marinade and the wings.

Allow to marinate at least an hour.

Heat a grill to high. Place wings on grill and cook 3-4 minutes. Turn and cook another 3-4 minutes. Turn grill to low. Baste with sauce and turn wings. Cook another 3-5 minutes. Repeat 2-3 times, until wings are cooked through and browned nicely.

Place kale leaves on serving platter. Top with chicken wings. Sprinkle cilantro leaves over wings. 

Serves 2 as an appetizer.