Things You'll Need To Pull This Off:
For The Wings:
- 2 pounds chicken wings, split, wing tips removed. Using Organic non-antibiotic chicken wings reduces your chances of having a tough rubbery skin, because the skin is thinner and less fatty.
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1 tablespoon ground allspice
- 2 teaspoons ground cascabel chile
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 tablespoon Cornstarch or Baking Powder
For The Honey-Tamarind Dipping Sauce:
- 1 cup orange juice
- 1/4 cup clover honey
- 1/4 cup ketchup
- 1/4 cup tamarind concentrate
- 1-inch piece ginger, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
The Process:
Brush the chicken wings with canola oil. Combine the sugar, allspice, chile, black pepper, salt, and the cornstarch together in a bowl. Mix the ingredients together thoroughly and generously coat the chicken wings with the spice mix. Arrange the wings in a single layer on a 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. This will help dry out the moister in the skin so they will crisp up on the grill.
Now let's get the honey-tamarind dipping sauce made. Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
Now, use a 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 Pimento wood or pimento wood chips on the coals and close the lid. If you need a source for Pimento wood I recommend the folks at https://pimentowood.com. They are the only authorized dealers for pimento wood, and they have all your jerk needs covered!
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!
Now, once your wings are up to temp add the chicken wings to the bowl of honey-tamarind dipping sauce and toss to coat. Sprinkle with salt and transfer to a serving platter.
So there ya go, you jus made yourself a batch of Smoked Jerk Chicken Wings with Honey- Tamarind Dipping Sauce!
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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