Sticky Jerk Chicken Wings with Sugared Oranges and Barbecued Chillies

Combine scallions, scotch bonnet peppers, garlic, ginger, thyme, ground allspice, soy sauce, 50g of the dark brown sugar, lime juice, 30ml vegetable oil, salt, and black pepper in a blender or food processor. Blend until you achieve a smooth, fragrant paste.

Place the chicken wings in a large mixing bowl. Pour three-quarters of the jerk marinade over the wings, tossing well to ensure every piece is coated. Cover the bowl and refrigerate for at least 4 hours. Reserve the remaining quarter of the marinade in a separate clean container for the glaze. Follow proper sanitation practices when handling raw poultry to avoid cross-contamination.

Transfer the reserved, uncontaminated marinade to a small saucepan. Add the remaining 50g of dark brown sugar. Bring to a simmer over medium heat and cook until the mixture reduces and thickens into a glossy, sticky glaze. Remove from heat and set aside.

Dip both sides of the orange slices into the turbinado sugar, pressing gently so the sugar adheres. In a separate small bowl, toss the whole chillies with 15ml of vegetable oil to coat them lightly.

Set up an outdoor grill for two-zone cooking, establishing a direct high-heat area at 200 degrees Celsius or 400 degrees Fahrenheit, and an indirect, cooler area.

Remove the wings from the marinade, allowing excess to drip off. Discard the raw marinade left in the bowl. Arrange the wings on the indirect heat side of the grill. Close the lid and cook, turning occasionally, until the chicken reaches an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit at the thickest part.

Move the cooked wings directly over the hot coals or active burners. Using a basting brush, coat the wings generously with the reduced sticky glaze. Turn them frequently, brushing with more glaze, until deeply caramelized and slightly charred at the edges.

Place the sugared orange slices and the oiled chillies onto the direct heat side of the grill. Grill the oranges until the sugar bubbles and creates a dark, brûléed crust. Grill the chillies, turning often, until the skins are blistered and charred all over.

Transfer the sticky jerk wings to a serving platter. Arrange the charred chillies over the wings and tuck the caramelized orange slices around the edges of the plate. Sprinkle the chillies with a pinch of flaky sea salt. Serve hot.