Smoked Jerk Chicken Wings With Honey-Tamarind Dipping Sauce
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
59
Spice
38
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
Brown Sugar1 tbsp
Ground Allspice2 tsps
Chile (ground cascabel)1 cup
Orange Juice1 cup
Clover Honey1 cup
Ketchup1 cup
Tamarind Concentrate1 tbsp
Red Wine VinegarDirections:
1
Watch how to make this recipe
2
Special equipment: 1 cup pimento wood chips, soaked for at least 2 hours in cold water For the smoked jerk chicken wings: Brush the chicken with canola oil
3
Combine the sugar, allspice, chile, black pepper and salt
4
Generously coat the chicken with the spice mix
5
Heat the grill to medium for indirect grilling
6
Add the chips to the coals or put in a smoke box and add to the grill
7
Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes
8
Cover the grill
9
Grill until the chicken is brown and crisp and just cooked through, about 10 minutes
10
Remove from grill and place the chicken in a large bowl
11
Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil
12
Reduce the heat to medium and cook until slightly thick, about 15 minutes
13
Remove from the heat and remove and discard the ginger
14
Season with salt and pepper
15
Whisk in the vinegar
16
Keep warm
17
Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat
18
Sprinkle with salt and transfer to a platter