Put the chicken wings in a bowl and add all the marinade ingredients. Stir to combine and allow to marinate for at least 2 hours or as long as overnight.

Put the rice into a dry frying pan and cook on medium heat for about half hour, stirring often until thoroughly browned.

Put the rice into a coffee grinder or a mortar and pestle and crush up the rice until powdery but still large enough to retain a crunch.

Put the sauce ingredients into a pan and bring to a simmer on the side of the grill.

Put the wings on a super hot preheated grill, then lower the heat. Cook about 25 minutes, moving around to brown evenly, until cooked through.

Put the wings in a large bowl and pour the sauce on to them. Toss well.

Place onto a serving platter and top with the mint, chiles, and toasted rice.