Ingredients

• 4 spring onions
• green part only
• chopped
• 1 Scotch bonnet chilli
• chopped
• 3cm/1¼in piece root ginger
• chopped
• 2 tbsp fresh thyme leaves
• 100ml/3½fl 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
• 12 chicken wings
• 4 long
• mild red chillies
• left whole
• 2 tbsp soft light brown sugar
• 2 seedless oranges
• cut into quarters

Directions

• For the jerk marinade
• blend all of the jerk marinade ingredients in a food processor until they form a smooth paste.
• For the chicken wings
• place the chicken wings into an ovenproof dish and pour over the jerk marinade
• turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours
• or ideally overnight
• turning the wings over every 2-3 hours.
• Half an hour before you want to eat
• light the barbecue. (Alternatively
• preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white
• 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
• until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer).
• 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.
• Meanwhile
• for the sugared oranges
• sprinkle the sugar onto a plate. Dredge the cut sides of 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.
• 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.