Smoked Chicken Wings With Apple Sauce

Smoked Chicken Wings With Apple Sauce
 
Shopping list:
- 10ml (2t) ground ginger
- 10ml (2t) ground coriander
- 7ml (1½ t) ground cinnamon
- 7ml (1½ t) ground black pepper
- 7ml (1½ t) ground turmeric
- 6ml (1¼ t) ground nutmeg
- 5ml (1t) ground allspice

Apple Sauce:
- 2 cans (425g each) pie apples
- 30ml (2T) honey
- lemon juice and grated rind

Chicken:
- 12-15 chicken wings, cleaned and patted dry
- Jimmy's braai sauce (mix with half the apple sauce)

For Smoking:
- 500 ml (2c) rooibos leaves (with buchu or honeybush), slightly moistened with water
 
How to cook:
1.Mix all the spices.
2.Blitz the pie apples in a food processor until smooth.
3.Add the honey and lemon juice and rind to taste.
4.Put the wings in a large plastic bag. Add the ras el hanout and shake to coat the chicken.
5.Set aside for at least 30 minutes at room temperature or overnight in the fridge.
6.Prepare a fire in the kettle braai.
7.When the coals turn ashwhite move them to one side of the braai.
8.Sprinkle 500 ml moistened rooibos leaves over the coals.
9.Put the wings on the grill but not directly above the coals.
10.Cover the braai and smoke the wings for 30 minutes.
11.Open and braai the wings over the coals until done, basting with the braai sauce mixture.
Serve with the remaining apple sauce.