Place chopped onions, carrots and peppers into a large mason jar.
Pour the vinegar and water into the jar and dissolve sugar. Stir.
Lightly heat coconut oil in small sauce pan and add the pimento and fennel seeds. Stir for 1 minute to extract the essential oils from the seeds. Remove from heat.
Pour oil mixture over onions, carrots and peppers, close jar and give it a good shake to mix. Set aside until service. (best made 2- 10 days in advance for flavour development)
Deep fry chicken wings according to package instructions.
Place on serving plate and then spoon the escovietch pickle sauce over them.
Eat immediately along with a side of sweet corn bread or baked sweet potato fries!