Hickory Smoked Chicken Wings with Jerk Sauce and Lime
- 1/2 cup apple cider vinegar
- 2 tablespoons Jamaican yellow curry powder
- 2 tablespoons Thai fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon palm sugar
- 1 teaspoon dried Thai chilies, ground
- 1 tablespoon cilantro, roughly chopped, plus more for garnish
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon chopped lemongrass
- 1 tablespoon coriander seeds
- 1/2 tablespoon granulated sugar
- 4 pieces star anise
- 2 cloves garlic, crushed
- 2 kaffir lime leaves, chopped
- 30 jumbo chicken wings
- Jerk Sauce:
- 1/2 cup lime juice
- 1/2 cup ground black pepper
- 1/2 cup cafe black pepper
- 1 1/2 tablespoons Jamaican yellow curry powder
- 1/2 tablespoon Thai fish sauce
- Kosher salt
- 1 gallon soy oil
- Lime halves, for serving
Special equipment: a smoker and hickory wood
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Ducks Eatery
Recipe courtesy of Emeril Lagasse