a charcoal grill; 2 cups apple wood chips, soaked in water for 30 minutes, then drained
Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours.
Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad.
Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator.
Sriracha Soy Sauce:
Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use.
Smoked Corn and Black Bean Salad:
Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals.
Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Pour the dressing over the salad, then cover and refrigerate for 1 hour.