Finely slice the spring onions and chilli. Grate the ginger and pick the thyme leaves. Transfer to a bowl along with the honey and soy and mix well to make a sticky marinade.
Place the chicken wings in a single layer in a wide, shallow, nonreactive dish. Pour the marinade over the chicken, cover with clingfilm and place in the fridge to marinate for 24 hours.
Heat your barbecue or griddle pan until hot. Cook the wings for 15–20 minutes, turning often, until dark and the juices run clear when the chicken is pierced with a skewer. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10–15 minutes to ensure they’re cooked through.