Smoked Jerk Chicken Wings With Honey Tamarind Dipping Sauce Recipes

Steps:

• Brine the chicken: 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. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. 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.
• Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. 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. 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. 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. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

Steps:

• Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
• Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
• Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
• Remove chicken wings and serve.

Steps:

• To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

Steps:

• Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water. Whisk the brine briefly to mix the flavorings together. Add the wings to the brine, adding more cold water if needed to cover. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours.
• Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker.
• If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F.
• Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use.
• Pour the oil in a large heavy-bottomed saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings.
• In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature.
• Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.