Sticky Jerk Wings with Sugared Oranges
Pile these chicken wings high and serve them hot, hot, hot! The marinade is adapted from by Bob Marley’s chef, Gilly. In the late 1970s when Bob was in London, I played football with him and lots of other Rastas in Battersea Park at the weekends. Gilly would always have food prepared for afterwards and this jerk marinade is inspired by what he made for us. I love the sugared oranges with these but they also work as a refreshing pudding. You could use blood oranges as an alternative if they’re in season and you can find them.
12 chicken wings 2 tbsp soft light brown or demerara sugar 2 pipless oranges 5 long, mild red chillies, whole and undamaged
FOR THE JERK MARINADE
4 spring onions, green part only, roughly chopped 1 hot red chilli (ideally Scotch bonnet), seeds left in 3cm (11 ⁄4in) piece of root ginger, cut into chunks 2 tbsp thyme leaves 100ml (31 ⁄2fl oz) cider vinegar 3 tbsp honey 2 tsp ground allspice 1 tsp ground cinnamon 2 tbsp olive oil salt and pepper