Spicy Jerk Wings with Sugared Oranges

Name: Spicy Jerk Wings with Sugared Oranges
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 4 green onions, green parts only, coarsely chopped; 1 (1/4-inch) piece fresh ginger, cut into chunks; 1 hot red chile, preferably Scotch Bonnet, whole; 1/2 cup cider vinegar; 3 tablespoons honey; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; 2 teaspoons ground allspice; 1 teaspoon ground cinnamon; Kosher salt and freshly ground black pepper; 12 chicken wings; 2 tablespoons brown sugar; 2 seedless oranges; 5 long and mild red chiles, whole and undamaged

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Level: Intermediate
Total: 4 hr 45 min

Prep: 25 min
Inactive: 4 hr
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 4 hr 45 min

Prep: 25 min
Inactive: 4 hr
Cook: 20 min

Yield: 4 servings

Ingredients

Jerk Marinade

4 green onions, green parts only, coarsely chopped

1 (1/4-inch) piece fresh ginger, cut into chunks

1 hot red chile, preferably Scotch Bonnet, whole

1/2 cup cider vinegar

3 tablespoons honey

2 tablespoons fresh thyme leaves

2 tablespoons olive oil

2 teaspoons ground allspice

1 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

Spicy Jerk Wings

12 chicken wings

2 tablespoons brown sugar

2 seedless oranges

5 long and mild red chiles, whole and undamaged

Directions

For the marinade: Add the onions, ginger, chile, vinegar, honey, thyme, 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.

Recipe copyright Levi Roots