Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin and 2 teaspoons salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight.
Make the pickled pineapple: Combine the vinegar and sugar in a large saucepan over high heat and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the lime, orange and yuzu juices. Add the pineapple, onion, roasted red peppers and 2 tablespoons salt. Let sit at room temperature until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro.
Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a very low heat (165 degrees F to 175 degrees F). Scatter some of the wood chips over the hot coals. Remove the wings from the marinade (no need to wipe them off) and arrange on the cooler side of the grill, over the drip pan. Cover the grill and adjust the vents to maintain a low heat. Cook 2 hours, adding more wood chips halfway through and more charcoal as needed.
Remove the wings from the grill. Spread out the coals and bring the grill temperature up to medium high (325 degrees F to 350 degrees F). Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20 to 25 minutes. Serve with the pickled pineapple.
Photograph by Ryan Dausch
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!