Yields: 4 servings

INGREDIENTS

BARBECUE SAUCE

2 tbsp vegetable oil

2 tbsp minced onion

4 cloves of garlic, chopped

2-3 whole Scotch bonnet peppers, chopped

1 ripe mango, peeled, seeded and chopped

2 cups ketchup

1 cup hoisin sauce

1 cup chicken stock

1/2 cup red rum

1/2 cup cider vinegar

2 tbsp honey

2 tbsp soy sauce

1/2 cup orange juice

10 whole pimento seeds Black pepper

MARINADE

12 CB Chicken wings

4 cloves of garlic, chopped

1 tsp lemon (lime) zest

1 thumb-sized piece of fresh ginger, peeled and chopped

2 tbsp honey

2 Scotch bonnet peppers, chopped

1 tbsp soy sauce

3 tbsp fresh lemon (lime) juice

2 tbsp red rum

2 tbsp pineapple juice

1 tbsp peanut (vegetable) oil, plus more for basting

Salt and pepper to taste

Bamboo skewers

1/2 cup finely chopped, unsalted dryroasted peanuts

METHOD:

For barbecue sauce, heat vegetable oil, add onions and caramelise. Add garlic and cook, until it loses its aroma. Add remaining ingredients and simmer for one hour. Purée until smooth. (Will keep refrigerated up to three weeks.)

For marinade, place garlic, shallots, lemon zest, ginger and honey in a food processor. Process well. Stir in soy sauce, lemon juice and one tablespoon of oil. Transfer to a large bowl.

Make three deep slashes in the meaty part of each chicken wing. Add the wings to the bowl, stir to coat and marinade for four hours at room temperature, or overnight in the fridge.

Put the chicken wings on bamboo skewers, opening each wing as wide as possible; reserve the marinade. Brush wings with barbecue sauce and grill over a medium-hot fire for six to eight minutes per side. Baste occasionally with barbecue sauce until crusty. Transfer chicken wings to platter, sprinkle with peanuts and serve.