Smoked BBQ Chicken Wings Recipe marinated in a sweet, fragrant mixture of thyme, cinnamon and hot chili peppers. After cooking, the wings are served with a large amount of green onions, and vinegar glaze made from ginger, honey, tamarind paste and sriracha sauce. Share with friends: 
Food Photography: Jennifer Cozy Time: 6 hours. 5 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Chicken wings
- 1 350 gr. chicken wings
- 1 hot chili (Scotch bonnet) with cuts on the sides
- 1/4 Art. coarse salt, plus a little more for sprinkling
- 1/4 Art. Sahara
- 1 head garlic, cut cross to cross
- Leaves of one bunch of thyme
- 4 cinnamon sticks
- 2 tsp allspice peas
- 2 tsp black pepper peas
- Sliced green onions for garnish
Icing barbecue
- 1/4 Art. clover honey
- 3/4 Art. freshly squeezed orange juice
- 5 cm piece of ginger, peeled and grated on a fine grater
- 2 tbsp. l rapeseed oil
- 3 tbsp. l canned tamarind paste (Indian dates)
- 1/4 Art. ketchup
- 1 tbsp. l red wine vinegar
- 2 tbsp. l sriracha sauce or hot chili paste
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: chicken wings, chili peppers, onions green, garlic, sriracha sauce, chili paste, ketchup, thyme, cinnamon, allspice, ginger root, wine vinegar, dates, orange juice, honey, tamarind
Recipe preparation:
- Marinate chicken wings: mix in medium saucepan 2 l water, salt and sugar, bring to a boil and cook for 5 minutes, until salt and sugar dissolve. Remove from heat and add garlic, thyme, cinnamon, allspice, black pepper and hot chili pepper. Cool the marinade completely.
- Put chicken wings in the marinade, cover and put in refrigerator for 4-8 hours.
- Remove the wings from the marinade, rinse in cold water and pat dry. Put them on the wire rack on the baking sheet and remove them again in the refrigerator for at least 1 hour (preferably 8 hours).
- Meanwhile, 2 tbsp. sawdust from apple or other hardwood soak in water for 30 minutes.
- Cook the icing: in a small saucepan on medium Heat the oil over high heat. Add ginger and cook for 2 minutes to a mild state. Pour in orange juice and 1/2 tbsp. water and bring to a boil. Add tamarind paste, ketchup, honey and cook for 5 minutes, stirring occasionally. Take the stew from the heat add vinegar and sriracha sauce, salt and pepper. Give some cool off.
- Grill to medium temperature. Cook in the cold side of the grill. Put the sawdust on the coals (for charcoal grill) or in the smokehouse (for a gas grill). Cover the grill and leave on 10 minutes to fill it with smoke.
- Put the wings on the grill, close the lid and cook 10-15 minutes on each side until the skin is properly browned with both sides. Put the wings on the cold side, cover the grill and continue cooking for another 15 minutes until cooked.
- Put the wings in a large bowl. Add honey glaze and tamarind and mix well. Salt, arrange on plates. Serve with green onions to garnish.
