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

Instructions

1. 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.
2. 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.
3. Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F.
4. 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.
5. 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.
6. Serve the wings with the caramelized oranges and char-grilled chiles.