Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Name: Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze
Prep time: 6 h 5 min
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 2 teaspoons allspice berries; 2 teaspoons black peppercorns; 2 Tbsps canola oil; 1 kilograms chicken wings; 2 Tbsps Sriracha or spicy chile paste; 4 cinnamon sticks; 1 2-inch piece fresh ginger, peeled and finely grated; 1 head garlic, sliced crosswise; 59 milliliters r honey; 59 milliliters ketchup; 59 milliliters kosher salt, plus more for seasoning; 4 servings Kosher salt and freshly ground black pepper; 177 milliliters fresh orange juice; 1 Tbsp red wine vinegar; 4 servings Chopped scallions, for garnish; 1 Scotch bonnet chile, with a small slit made in the side; 59 milliliters sugar; 3 Tbsps tamarind concentrate; 1 bunch thyme sprigs

You can never have too many hor d'oeuvre recipes, so give Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze a try. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 694 calories, 36g of protein, and 37g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Central American cuisine. Head to the store and pick up sugar, cinnamon sticks, canolan oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 6 hours and 5 minutes.

Instructions

Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet.

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Peppercorns

Allspice

Cinnamon

Garlic

Scotch Whiskey

Thyme

Let the brine cool completely.

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Brine

Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours.

Ingredients you will need

Chicken Wings

Brine

Remove the wings from the brine, rinse well with cold water and pat dry.

Ingredients you will need

Brine

Water

Chicken Wings

Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.

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Pimiento

Apple

French Fries

Water

Chicken Wings

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Baking Sheet

Heat the oil in a small saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add the ginger and cook until soft, about 2 minutes.

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Ginger

Pour in the orange juice and 1/2 cup water and bring to a simmer.

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Orange Juice

Water

Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes.

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Tamarind

Ketchup

Honey

Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper.

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Salt And Pepper

Sriracha

Vinegar

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Whisk

Let cool slightly.

Heat your grill to medium for indirect grilling.

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Grill

Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes.

Ingredients you will need

French Fries

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Grill

Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side.

Ingredients you will need

Chicken Wings

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Grill

Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes.

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Cooler

Chicken Wings

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Grill

Put the wings in a large bowl.

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Chicken Wings

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Bowl

Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

Ingredients you will need

Green Onions

Tamarind

Glaze

Honey

Salt

Photograph by Jennifer Causey

Equipment

Ingredients

Servings:

2teaspoons

allspice berries 2teaspoons

black peppercorns 2Tbsps

canola oil 1kilograms

chicken wings 2Tbsps

Sriracha or spicy chile paste 4

cinnamon sticks 1

2-inch piece fresh ginger, peeled and finely grated 1head

garlic, sliced crosswise 59milliliters

r honey 59milliliters

ketchup 59milliliters

kosher salt, plus more for seasoning 4servings

Kosher salt and freshly ground black pepper 177milliliters

fresh orange juice 1Tbsp

red wine vinegar 4servings

Chopped scallions, for garnish 1

Scotch bonnet chile, with a small slit made in the side 59milliliters

sugar 3Tbsps

tamarind concentrate 1bunch

thyme sprigs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Rose, Sparkling Wine

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Chicken Wings. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.