Smoky Chicken Wings by Ed Fisher (Founder of Big Green Egg)

Peel and dice the onion, halve the garlic bulb crosswise, and finely chop the ginger and rosemary. Heat 200 ml of water with sea salt until dissolved, then remove from heat and add 800 ml of cold water along with the remaining brine ingredients; let it cool completely. Place the chicken wings in a bowl, pour the brine over to cover, and refrigerate for 3 hours. Remove the wings, pat dry, and refrigerate covered for 1 hour to allow them to dry.

Grind the vadouvan, peppercorns, and cumin using a spice grinder or mortar and pestle. Mix all ingredients for the rub.

Ignite charcoal in the Big Green Egg and heat to 150°C. If available, insert the ConvEGGtor, place the stainless steel grid on top, and set up the 2-piece grid attachment. Remove the chicken wings from the fridge, sprinkle with rub (store any remaining rub in a sealed container), and arrange the wings side by side on the grid. Add two small pieces of applewood to the glowing charcoal, place the basket with the wings in the Egg, close the lid, and smoke for about 60 minutes, maintaining the temperature at around 100°C as it drops. After 60 minutes, raise the temperature to 140°C and continue cooking for another 30 minutes. Brush the wings with BBQ sauce, increase the temperature to 180°C, and cook for an additional 30 minutes, brushing with sauce every 10 minutes. Remove the smoked chicken wings from the grid and serve on a platter.