Hickory Smoked Jerk Chicken Wings With Pickled Pineapple Recipes

Steps:

• Preheat a smoker for cooking with hickory wood at 240 degrees F.
• Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing.
• Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, chile flakes, cayenne and white pepper in a bowl.
• Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese.

Steps:

• For the marinade: Whisk together the vinegar, curry powder, fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic and kaffir lime leaves in a large container. Add the chicken wings and enough water to fully cover. Refrigerate overnight.
• Transfer the chicken wings to hotel pans in a single layer skin-side up, making sure to remove as many seeds or herbs from the marinade as possible. Refrigerate uncovered 1 to 3 hours so the chicken wings lightly dry and build a pellicle.
• Prepare a smoker with hickory wood and heat it to 225 degrees F. Transfer the wings to the smoker and smoke until just barely cooked on the inside, 2 1/2 to 3 hours. Let cool.
• For the jerk sauce: Whisk together the lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce and salt to taste in a small bowl.
• Heat the oil to 350 degrees F in a deep fryer or pot. Place the wings in the oil skin-side up, being careful not to overcrowd the pot. Cook until golden brown, then transfer to a drip tray, rack or paper towels.
• Brush the jerk sauce on the wings while they are still hot. Serve on butcher paper with the cilantro and limes.

Steps:

• Preheat grill to medium-high.
• Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
• Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.

Steps:

• Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
• Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

Steps:

• For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
• For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
• Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
• Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
• Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken wings on a baking sheet.
• Bake in the preheated oven for 1 hour.
• Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
• Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
• Transfer smoked wings to a large bowl and toss with barbeque sauce.