Portion chicken wings into wingettes and drumettes, discard tips.

In a food processor (or blender), add lemongrass, garlic, vinegar, calamansi juice, water, sweetener, salt, pepper, and ginger. Pulse until blended and homogeneous. Drain to discard fibrous bits.

Pour marinade over chicken wings.

Transfer to a ziplock bag and refrigerate for about 2 hours, shaking and turning to evenly distribute marinade every hour.

To make the basting oil, in a saucepan, warm the duck fat then add annatto seeds.

When it begins to bubble, turn off the heat and allow to steep for at least 30 minutes. Strain through a fine-mesh strainer and let cool. Store in an airtight container. May be refrigerated up to two weeks.

Remove chicken from the marinade. Lightly grease grill and heat over hot coals. Grill chicken, turning once or twice, basting regularly with annatto oil. Remove from heat.

Serve with a side of steamed broccoli and spiced vinegar (add crushed garlic, minced shallots, and chopped birds eye chili).