White Pepper Chicken Wings

2 cups Tamari soy sauce
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil

Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.

Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).