Categories: Meals
Ingredients
- 1 1/2 cups chopped fresh cilantro
- 1/2 cup fresh thyme
- 1 small Vidalia onion, finely diced
- 5 garlic cloves, roughly chopped
- 2 habanero chile peppers, roughly chopped
- 1/3 cup fresh lime juice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/8 tsp ground cumin
- Kosher salt
- 4 lbs. chicken wings, split at the joint, tips removed
- 1 cup rice wine vinegar
- 1/2 cup sugar
- 1 1/2 cups fresh lime juice
- 1 1/2 cups fresh orange juice
- 1/2 cup fresh yuzu juice
- 1/2 pineapple, peeled, cored and julienned
- 1/2 Vidalia onion, thinly sliced
- 3 roasted red pepper, julienned
- Kosher salt
- 2 cups packed fresh cilantro
- 2 cups hickory wood chips
Directions
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Make the marinade for the wings: Puree the cilantro, thyme, onion, garlic, chiles, lime juice, cinnamon, nutmeg, allspice, cumin, and 2 tsp salt in a blender until smooth. Put the chicken wings in a large bowl and pour in the marinade. Cover and refrigerate overnight.
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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 tbsp. salt. Let sit at room temp until the pineapple is completely cool and tender, at least 3 hours. Add the cilantro.
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Make the wings: Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling. Scatter some of the wood chips over the hot coals. Remove the wings from the marinade 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.
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Remove the wings from the grill. Spread out the coals and bring the grill temp up to medium high. Grill the wings over direct heat, covered and turning often, until the meat easily pulls away from the bone, 20-25 minutes. Serve with the pickled pineapple.