Things You'll Need To Pull This Off:
For The Wings:
- 1 Family pack of chicken wings. Using Organic non-antibiotic chicken wings reduces your chances of having a tough rubbery skin, because the skin is thinner and less fatty.
- 1 tablespoon baking powder or cornstarch
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoons guajillo chile powder
- 1 1/2 teaspoons ancho chile powder
- 1 teaspoon dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon oregano, preferably Mexican
- 1/2 teaspoon ground cumin
For the Pineapple Salsa:
- 1/2 large pineapple, peeled, cored, and cut into 1/2-inch slice
- 1/4 cup packed fresh cilantro, plus more for garnish
- 1 tablespoon freshly squeezed lime juice from 1 lime, plush additional lime wedges for serving
- Kosher salt
The Process:
In a small bowl, mix together baking powder, kosher salt, guajillo chile powder, ancho chile powder, brown sugar, garlic powder, chipotle chili powder, oregano, and cumin. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
Now let's make the salsa. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pineapple slices on hot side of grill and cook until softened and well browned all over, 3-5 minutes per side. Transfer pineapple slices to a cutting board and give em a rough chop. Then put the pineapple into a blender or food processer and add in cilantro and lime juice. Puree mixture until smooth. Season with salt to taste. Put the salsa in a small bowl and refridgerate along with the wings.
Now, use another whole chimney starter full of coals and git that grill fired up for the wings!
Once there is flame comin out of the top of the chimney around the coals, pour em in the grill on one side so you’re set up for indirect heat. Open the bottom vent about 1/4 of the way, put the top down, and open the top vent about 3/4 of the way.
Now, Once the cooking chamber on your grill is good and hot (325-350) put the wings on the side with no coals (remember, indirect heat), put one or two small chunks of your favorite wood (Apple and Cherry are good choices for chicken) on the coals and close the lid. Smoke on indirect heat for 45 minutes or until golden. Once you get the color you like, move the wings to the direct heat side for 15-20 minutes, watch em closely and flip em often so you don't burn em.
Now whip out your instant read thermometer and check the internal temp on the wings. Put it in the thickest part of the meat and don’t touch the bone. The recommended safe cooking temp for chicken is 165 degrees.
Now if you don’t have an instant read thermometer you should really consider adding one to your list of weapons. After all, Smokin & grillin is mostly about internal meat temp, not time. Here is the one I’ve used for years and it has never let me down, and I highly recommend it! It’s my go to Instant Read Thermometer for gettin it right!
Transfer wings to a serving platter, garnish with cilantro, and serve immediately with salsa and lime wedges.
So there ya go, you jus made yourself a batch of Smoked Al Pastor Chicken Wings with Pineapple Salsa!
You know what time it is now… If you made enough for friends and family, give everyone their share and watch em smile! If no one is talkin, or makin some noises that you may or may not have heard before, you know you did good!!!
Enjoy my friends, and smoke on!
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