For the chicken:
- 1/4 cup kosher salt, plus more for seasoning
- 1/4 cup sugar
- 1 head garlic, sliced crosswise
- 1 bunch thyme sprigs
- 4 cinnamon sticks
- 2 teaspoons allspice berries
- 2 teaspoons black peppercorns
- 1 Scotch bonnet chile, with a small slit made in the side
- 3 pounds chicken wings
- Chopped scallions, for garnish
For the glaze:
- 2 tablespoons canola oil
- 1 2-inch piece fresh ginger, peeled and finely grated
- 3/4 cup fresh orange juice
- 3 tablespoons tamarind concentrate
- 1/4 cup ketchup
- 1/4 cup clover honey
- 1 tablespoon red wine vinegar
- 2 tablespoons Sriracha or spicy chile paste
- Kosher salt and freshly ground black pepper
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.
Photograph by Jennifer Causey