Cut each chicken wing through the joints into 3 pieces, discarding the tips or freezing them to add to your next stock pot.
Toast the coriander and cumin seeds in a dry pan over a low heat for 2-3 minutes, then grind to a powder and put this into a bowl.
Destalk and deseed the chillies and cut into very tiny dice. Peel, smash and finely chop the garlic. Add to the bowl of spices, together with the diced chilli, the Tabasco and Worcestershire sauces, the juice of the 3 lemons and the oil. Season and stir well.
Put them into a large zip-lock bag (or 2 bags if there are too many for one) and add the marinade. Zip closed and leave for 4 hours, turning and shaking from time to time. Alternatively, marinate at room temperature for 2 hours and refrigerate overnight, removing from the refrigerator 2 hours before grilling.
Grill about 15 cm/6 in away from the flame or electric elements, turning frequently. Baste at intervals with the marinade.
Trim the spring onions and brush them with the marinade and reserve.
Just before you judge the wings are done, preheat a ridged grill pan. When hot, toss the spring onions in it until they are marked with charred stripes and slightly wilted.
When the wings are done, put them on a large warmed serving plate. Scatter the onions over and a handful of chopped coriander leaves. Put a quarter of lime or lemon on each plate and put a pot of harissa on the table for brave hearts to help themselves or tone it down a bit by mixing the harissa half and half with cold Quick Tomato Sauce. This makes a terrific spicy dipping sauce. This has to be finger food, so bowls of warm water with lemon juice beside each plate and plenty of paper napkins will be appreciated.
© 1995 Alastair Little. All rights reserved.