Smoked chicken wings with a spicy honey-tamarind glaze

Ingredients:

Chicken wings

• 1,350 g chicken wings
• 1 hot chili pepper (Scotch bonnet) with slits on the sides
• 1/4 cup coarse salt, plus a little more for sprinkling
• 1/4 cup sugar
• 1 head of garlic, cut crosswise
• Leaves from one bunch of thyme
• 4 sticks cinnamon
• 2 tsp allspice peas
• 2 teaspoons black peppercorns
• Sliced green onions for garnish

BBQ glaze

• 1/4 cup clover honey
• 3/4 cup freshly squeezed orange juice
• 5cm piece of ginger, peeled and finely grated
• 2 tbsp. l. rapeseed oil
• 3 tablespoons preserved tamarind paste (Indian dates)
• 1/4 cup ketchup
• 1 tbsp red wine vinegar
• 2 tablespoons Sriracha sauce or hot chili paste
• Coarse salt and freshly ground black pepper

Preparation:

1. Marinate the chicken wings: In a medium saucepan, combine 2 liters of water, salt, and sugar. Bring to a boil and cook for 5 minutes, until the salt and sugar dissolve. Remove from heat and add the garlic, thyme, cinnamon, allspice, black pepper, and hot chili pepper. Cool the marinade completely.
2. Place the chicken wings in the marinade, cover and refrigerate for 4-8 hours.
3. Remove the wings from the marinade, rinse in cold water, and pat dry. Place them on a wire rack set over a baking sheet and return to the refrigerator for at least 1 hour (8 hours is best).
4. Meanwhile, soak 2 cups of apple or other hardwood sawdust in water for 30 minutes.
5. Prepare the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook for 2 minutes until softened. Pour in the orange juice and 1/2 cup water and bring to a boil.
   
   Add the tamarind paste, ketchup, and honey and cook for 5 minutes, stirring occasionally. Remove the pan from the heat, add the vinegar and Sriracha sauce, and season with salt and pepper. Let cool slightly.
6. Preheat the grill to medium heat. Cook on the cool side of the grill.
   
   Place wet sawdust on the coals (for a charcoal grill) or in a smoker (for a gas grill). Cover the grill and let it sit for 10 minutes to fill with smoke.
7. Place the wings on the grill, close the lid, and cook for 10-15 minutes per side, until the skin is nicely browned on both sides. Transfer the wings to the cool side, cover the grill, and continue cooking for another 15 minutes, or until cooked through.
8. Place the wings in a large bowl. Add the honey-tamarind glaze and mix well. Season with salt and divide among plates. Serve with green onions on the side.