I learned about sour oranges from indulging a great deal in learning Caribbean Latin cuisine. Now it remains an important ingredient I use regularly in my kitchen for marinades. Being quite a global ingredient, I also discovered its use in a Messy Moroccan Wings recipe which I fell in love with after a few of my own minor tweaks. This is not simply a regular orange that has turned sour; instead this is a different type, with an extremely thick rind, very little fruit and not even made to be peeled and eaten alone. It usually appears bumpy and discolored on the outside but that is completely normal.