4 cloves garlic
2 small shallots
1 teaspoon five-spice powder
1 teaspoon coconut caramel
1 teaspoon annatto oil
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon honey
12 chicken wings
Cilantro, for garnish
Pinch of freshly ground black pepper
Place the garlic and shallots in a food processor. Finely mince the two together.
Add the five-spice powder, coconut-caramel, annatto oil, fish sauce, soy sauce, honey, and black pepper and blend into a smooth mixture.
Pour half the mixture onto the chicken wings. Place the chicken wings in an airtight container and let marinate overnight in the refrigerator.
Grill the chicken wings over medium-high heat (preferably on a charcoal grill). Baste the chicken wings in the remaining half of the marinade. Serve garnished with cilantro.