For the marinade: Add the onions, ginger, chile, vinegar, honey
, olive oil
, allspice, and cinnamon
to the pitcher of a blender
, and whizz or pulse
until smooth. Alternatively, pound the ingredients into a paste using a mortar and pestle
. Adjust the seasonings with salt, and black pepper.
For the wings: Pour the marinade over the wings, turning them so that they are well coated. Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice.
Get a barbecue
going and let the coals die down to hot gray ash
or preheat the oven to 375 degrees F.
Barbecue or roast
the wings, turning them a few times, until they are fully cooked through, about 15 minutes. Cook's Note: The juices should run clear when a skewer
is pushed into the wing's thickest point. Baste
every so often with the leftover marinade throughout the cooking process.
While the wings are cooking, sprinkle the brown sugar onto a plate. Quarter the oranges
and dip the cut sides of each piece into the sugar. Cook on the barbecue, in a heavy dry frying pan
, or under a stovetop broiler for a few minutes, or until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. Meanwhile, char
grill the chiles alongside the oranges.
Serve the wings with the caramelized oranges and char-grilled chiles.