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 chilies, left whole
• 4 spring onions
• 1 scotch bonnet chili
• 3cm piece root ginger
• 2 tbsp fresh thyme leaves
• 100ml apple 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. Put 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 – this is the jerk marinade.
4. Place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them evenly in the marinade (leave some marinade for basting).
5. Cover the dish and chill in the fridge for at least 4 – 6 hours turning the wings every 2 – 3 hours.
6. Half an hour before you want to eat, light the barbecue. Leave to warm for around 5 – 10 minutes and then place the wings onto the grill.
7. Cook for 12 – 15 minutes, turning them over every 3 – 6 minutes and basting them with the remaining jerk marinade and seasoning with salt and pepper.
8. Meanwhile, place the whole chilies 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.
9. Now for the sugared oranges! Sprinkle the sugar onto a plate. Cut the 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.
10. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chili alongside each serving of chicken wings.