Smokey Fajita Wings

Add all of the ingredients for the marinade into a bowl, except the olive oil. Whisk to mix them together, and slowly stream in the olive oil to create an emulsion. It should be a thick brown sauce, but thin enough to be able to spread over the wings. Add more oil if needed. Place the wings in a resealable plastic bag and pour the marinade in. Mix the wings thoroughly to ensure they are coated and place them in the fridge for at least 2 hours, or up to 12 hours. Bring the wings to room temperature before cooking. Heat a griddle pan, on medium-high heat. Lightly oil the surface, and cook the wings until tender. Place the wings in a pot and secure with a lid. For the Smokey effect, heat a small piece of coal on the flame, once it turns amber, place a double-layered foil bowl along with the wood chips inside the pot. Add a few drops of ghee to create smoke and clamp on the lid. Let the smoke build for a few minutes minutes. Leave for 10 minutes. Serve with dip.