Spicy Jerk Wings with Sugared Oranges
Recipe copyright Levi Roots
- 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
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.
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