Prepare a smoker with hickory wood and heat to 225 degrees F.

Whisk together apple cider vinegar, Jamaican yellow curry powder, Thai fish sauce, lime juice, soy sauce, brown sugar, palm sugar, Thai chilies, cilantro, garlic powder, onion powder, black pepper, salt, lemongrass, coriander, granulated sugar, star anise, garlic, and kaffir lime leaves in a container.

Add chicken wings and enough water to cover; refrigerate overnight.

Transfer wings to hotel pans in a single layer, skin-side up, removing excess marinade.

Refrigerate uncovered for 1-3 hours to dry and build a pellicle.

Smoke wings for 2.5-3 hours, until almost cooked.

Let cool.

Whisk together lime juice, ground black pepper, cafe black pepper, curry powder, fish sauce, and salt for the jerk sauce.

Heat soy oil to 350 degrees F in a deep fryer or pot.

Fry wings skin-side up until golden brown.

Transfer to a drip tray or paper towels.

Brush with jerk sauce while hot.

Serve on butcher paper with cilantro and lime halves.