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1
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.
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2
Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet.
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3
Let the brine cool completely.
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4
Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours.
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5
Remove the wings from the brine, rinse well with cold water and pat dry.
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6
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.
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7
Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
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8
Make the glaze: Heat the oil in a small saucepan over medium-high heat.
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9
Add the ginger and cook until soft, about 2 minutes.
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10
Pour in the orange juice and 1/2 cup water and bring to a simmer.
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11
Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes.
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12
Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper.
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13
Let cool slightly.
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14
Heat your grill to medium for indirect grilling.
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15
Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill.
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16
Close the grill cover and let smoke build, 10 minutes.
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17
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.
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18
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.
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19
Put the wings in a large bowl.
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20
Add the honey-tamarind glaze and toss to coat.
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21
Season with salt, transfer to plates and garnish with scallions.
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22
Photograph by Jennifer Causey
