For the wings:
Clean 12 whole wings with salt, lime juice, or sour oranges. Pat them dry and add some mustard and some Very Noicee Seasoning.
For the Epis:
Combine a bunch of parsley, 4 cloves garlic, 2 green onions, thyme, 2 (or 1) Scotch bonnet or habanero peppers, 1/4 onion (or 1 shallot), 1/4-1/2 cup olive oil, 2 tbsp vinegar, and Very Noicee Seasoning. Blend to make the epis sauce.
Grilling instructions:
1. Light up 15-20 briquettes.
2. Add the lit briquettes to the grill and spread them out into a circle.
3. Add about 2-3 cherry wood or apple wood chunks (or wood chips).
4. Open all the vents on the grill except for the bottom (you want the grill around 225-235°F).
5. Add the wings spread out on the grill and close the lid.
6. Smoke for 1 hour and 20 minutes, flipping halfway through.
7. Light up about 20-30 more briquettes 15 minutes before the wings are done smoking.
8. In a cast iron or stainless steel skillet, melt 8 oz of butter along with 2 Tbsp of the epis sauce.
9. Brush the wings with the epis butter, making sure to flip the wings to avoid them from burning.
10. Pull the wings off once charred to your liking and enjoy!
