Sticky Jerk Wings

Serves: 4 people.

Preparation Time: 15 minutes to prep, 4- 6 hours marinading and 25 minutes to cook.

• 12 chicken wings
• 4 long, mild red chillies, left whole
• 4 spring onions, green part only
• 1 scotch bonnet chilli
• 3cm piece root ginger
• 2 tbsp fresh thyme leaves
• 100ml oz cider vinegar
• 3 tbsp clear honey
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp soft light brown sugar
• 2 seedless oranges

1. Chop the spring onions, scotch bonnet, ginger and thyme leaves. Add all into in a food blender.
2. Now add the cider vinegar, honey, allspice, cinnamon and olive oil.
3. Blend until they form a smooth paste.
4. Now place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade.
5. Cover the dish and chill in the fridge for at least 4 – 6 hours turning the wings over every 2-3 hours.
6. Half an hour before you want to eat, light the barbecue. Leave to warm up and then place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade.
7. Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm.
8. Now for the sugared oranges, sprinkle the sugar onto a plate.Cut orange into quarters and place each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown.
9. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings.