Combine the onions, garlic, chillies, citrus zest and juices, sugar, soy sauce, vegetable oil and peppercorns in a blender and process to a coarse paste. Add the remaining spices and salt and blend to combine.Separate the wings into mid-wings and drumettes. Save the wing tips to make homemade chicken stock. Cut 2 deep slits to the bone in each chicken mid-wing and drumette and place the chicken in a large ziplock bag or non-reactive bowl. Pour over enough of the jerk spice to coat (about half to a third). Refrigerate overnight.Heat your oven to 200˚C fan. Place all the wings and the marinade on a baking tray lined with baking paper and bake for 20-30 minutes, or until cooked through. Allow to cool now or move straight to the grill to finish. Heat the grill to high and grill baked wings until slightly blackened. You can also just have these baked and not grilled, but the final grill does bring out the flavour a little more. Serve with lime wedges.Note• Alternatively, heat your barbecue grill to very hot and grill the wings until blackened, brushing with the cooked marinade from the base of the baking tray or you can slowly grill the wings for about 25 minutes instead of baking.Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes.