Smoked Jerk Chicken Wings with Sweet tamarind dip sauce

Fragrant and spicy jerk marinade immediately gives Jamaican flavor these smoked wings.

Thanks to clove wood shavings, fruit which gets allspice, this jerk chicken in jamaican acquires a unique “haze” taste. They are hard to find, but this a unique fragrance is really hard to replace with anything other than unless an apple tree or pecan, which is often used instead of cloves. Do not use firewood with stronger smell, such as mesquite, as their fragrance often interrupts the aroma of marinade. Sweet Honey Dip Sauce tamarind – and wings instantly become classic appetizer.

Share with friends: Time: 45 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Smoked Jerk Chicken Wings:

• 900 gr. jointed chicken wings (tips cutting down)
• 1/4 Art. canola oil
• 1/4 Art. brown sugar
• 1 tbsp. l ground allspice
• 2 tsp ground chili cascabel
• 2 tsp ground black pepper
• 2 tsp coarse salt

Honey-tamarind dip sauce:

• 1 tbsp. orange juice
• 1/4 Art. clover honey
• 1/4 Art. ketchup
• 1/4 Art. tamarind concentrate
• 2.5 sliced ​​ginger slice cm.
• 1 tbsp. l red wine vinegar
• Salt and ground black pepper
• Additional equipment: 1 tbsp. wood chips clove (soak in cold water for at least 2 hours)

Recipes with similar ingredients: chicken wings, chili peppers, ginger root, brown sugar, allspice, orange juice, wine vinegar, ketchup, honey, tamarind

Recipe preparation:

1. For Jerk Smoked Chicken Wings: Lubricate Chicken canola oil. Mix sugar, allspice, chili, black pepper and salt. Grease the chicken with a mixture of spices. to medium temperature, creating an indirect heat zone. Add wood chips to coal or put in a box for smoke, which set in grill. Put the wings on the grill over medium heat and fry until golden brown crisp, about 5 min. Close grill. Smoke chicken until cooked until brown and crispy, about 10 minutes. Remove from the grill and fold in a large bowl.
2. For honey-tamarind sauce: In a small saucepan mix 1/2 tbsp. water, orange juice, honey, ketchup, tamarind and ginger. Bring to a boil. Reduce heat to medium and cook, until the sauce is slightly thickened, about 15 minutes. Remove the pan from fire, remove and discard the ginger. Salt and pepper. Enter vinegar. Keep the sauce warm. Add honey-tamarind sauce. in a bowl with chicken and mix. Sprinkle with salt and shift to dish.