Guaranteed to become a summer barbecue favourite among friends.
- 12 chicken wings
- 2 tblsp soft light brown or demerara sugar
- 2 pipless oranges
- 5 long, mild red chillies (whole and undamaged)
- for the jerk marinade:
- 4 spring onions (green part only, roughly chopped)
- 1 hot red chilli (ideally scotch bonnet, seeds left in)
- 3 cm piece of root ginger (cut into chunks)
- 2 tblsp thyme leaves
- 100 ml cider vinegar
- 3 tblsp honey
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 2 tblsp olive oil
- salt and pepper
- Put the marinade ingredients in a blender and whizz until smooth.
- Alternately, pound the ingredients to a paste using a pestle and mortar.
- Pour it over the wings, turning them over so they are well coated. Leave to marinate, covered, in the fridge for at least 4 hours, or overnight if more convenient, turning the wings over once or twice.
- Get a barbecue going until the coals die down to hot grey ash (or preheat an oven to 190ºC/375ºF/Gas 5).
- Barbecue or cook the wings, turning them over a few times, until they are cooked through (the juices should run clear when a skewer is pushed into the thickest point) and nicely brown, basting with any leftover jerk marinade (about 15 minutes).
- While the wings are cooking, sprinkle the sugar on to a plate and cut the oranges into quarters.
- Dip the cut sides of each piece into the sugar and cook on the barbecue (or in a heavy dry frying pan or under a stovetop grill) for a few minutes until the sugar has caramelized.
- Keep a close eye on the oranges to prevent them from burning. At the same time, chargrill the chillies.
- Serve the wings with the caramelized oranges and chargrilled chillies.