Carol's Sticky Jerk Chicken Wings with Blood Oranges

Carol's Sticky Jerk Chicken Wings with Blood Oranges
Recently I have been going through my recipes and came across this one that I was given when I was in Jamaica for my daughter’s wedding.
In Caribean cooking, they have what they call their sunshine kit which includes ginger, bonnet peppers, nutmeg, sweet thyme and bay leaves.
I always thought I love chillies but those scotch bonnet peppers are something else. They are some hot bad boys.
12 chicken wings or drumsticks or a mixture just remember cooking times will vary.
For the marinade, you will need.
4 spring onions chopped
2 tbsp thyme leaves
1 scotch bonnet chilli
A knob of ginger finely chopped
100 ml cider vinegar
1 tsp cinnamon.
3 tbsp of honey
1 tsp allspice
Salt and pepper.
Put all this in a pestle and mortar and pound away or blitz in a food processor.
Marinate the chicken for at least 3 hours or overnight turning a few times in marinade to ensure even coating.
Cook the chicken on your BBQ or in the oven, wings take about 15 mins on a high heat but test, as they vary, depending on the heat and size and if cooking drums they will take longer.
A nice accompaniment to this is sugared oranges.
To sugar, the oranges take two seedless oranges if you can get blood oranges they are better tasting and slice and cut into rings, roll them in 2 tbsp of brown sugar and put on the grill or in a hot pan turning until they are caramelised make sure you watch them or they will burn.
Serve with a lovely fresh salad and some potato wedges.
Prepared, tried and tested by: Carol Taylor 
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