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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.
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2
Alternatively, pound the ingredients into a paste using a mortar and pestle.
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3
Adjust the seasonings with salt, and black pepper.
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4
For the wings: Pour the marinade over the wings, turning them so that they are well coated.
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5
Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice.
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6
Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F.
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7
Barbecue or roast the wings, turning them a few times, until they are fully cooked through, about 15 minutes.
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8
Cook's Note: The juices should run clear when a skewer is pushed into the wing's thickest point.
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9
Baste every so often with the leftover marinade throughout the cooking process.
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10
While the wings are cooking, sprinkle the brown sugar onto a plate.
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11
Quarter the oranges and dip the cut sides of each piece into the sugar.
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12
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.
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13
Keep a close eye on the oranges to prevent them from burning.
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14
Meanwhile, char grill the chiles alongside the oranges.
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15
Serve the wings with the caramelized oranges and char-grilled chiles.
