Hickory Smoked Jerk Chicken Wings With Pickled Pineapple Recipes

HICKORY SMOKED CHICKEN WINGS WITH JERK SAUCE AND LIME

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.

JERK CHICKEN AND PINEAPPLE SKEWERS

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.

HICKORY SMOKED CHICKEN WINGS

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.

HICKORY HOUSE SMOKED CHICKEN WINGS

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.

SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE

Steps:

• For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
• Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
• 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. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
• Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.