Smoked grilled chicken wings with marinated red chili and dates

Ingredients:

Brine for wings

• 2.3 kg chicken wings, cut at the joint, discard wing tips
• 1/4 cup salt
• 1 tbsp. honey
• 4 cloves of garlic, peeled and crushed with a knife
• 2.5 cm piece of ginger, peeled, finely chopped and beaten

Red chili and dates in a quick marinade

• 0.5 tbsp. rice wine vinegar
• 1/4 cup sugar
• 1 tbsp soy sauce
• 1 cup (about 10) dates, cut lengthwise, remove pits and finely dice
• 4-5 green onions, thinly sliced ​​at an angle
• 1 Fresno chili pepper, halved and thinly sliced
• Oil, for grilling
• 3 tablespoons smoked paprika
• 2 tbsp. l. dark sesame oil
• 1/4 cup cilantro leaves, chopped
• 1/4 cup mint leaves, chopped

Preparation:

1. First, prepare the brine.In a large bowl, combine 6 cups of water, salt, honey, garlic, and ginger. Stir until the salt dissolves and add the chicken wings. Cover and refrigerate for 1-2 hours.
2. Make a quick marinade for vegetablesIn a large bowl, combine the rice wine vinegar, sugar, and soy sauce. Stir well until the sugar is completely dissolved. Add the dates, green onions, and chili. Set aside until the wings are ready to cook. Once the wings are salted, drain the brine and let them dry on a kitchen towel.
3. Light an outdoor grill and wipe the grates with oiled paper towels. This will not only clean the grill but also create a non-stick surface. Sprinkle the wings with salt and pepper and lightly toss with a mixture of smoked paprika and sesame oil. Place the wings on the grill and cook for 17-20 minutes, flipping them halfway through to ensure they're crispy on all sides and cooked through.
4. When the wings are cooked, transfer them to a large bowl. Mix the chopped herbs with the pickled date mixture and add to the chicken. Mix evenly, transfer to a platter, and serve.