2 large shallots, peeled
1/2 medium onion, peeled
2 hot chili peppers such as serrano or jalapeno, stemmed and deseeded
1 1/2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/3 cup juice from 2 lemons
2/3 cup juice from 2 oranges
Salt and ground black pepper
3 pounds split chicken wings
3 tablespoons olive oil
Process shallots, onions, chiles, thyme, lemon and orange juices, 1 tablespoon salt, and several grinds of pepper in a food processor until pureed.
Put wings into a large zipper-lock bag; add marinade and refrigerate for at least 4 hours or overnight.
Bring wings, marinade, and 2 cups of water to boil in a soup kettle over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until liquid has nearly evaporated, about 45 minutes.
Heat a oil in a large skillet over medium-high heat. When wisps of smoke start to rise from the pan, add as many chicken wings as will fit in a single layer (depending on skillet size you may need to cook in 2 batches); sauté, turning only once, until crisp and golden brown, 4 to 5 minutes total. Serve.