Brush chicken wings with canola oil.

Combine brown sugar, allspice, cascabel chile, black pepper, and salt in a bowl.

Coat chicken wings generously with the spice mixture.

Prepare grill for indirect grilling over medium heat.

Add soaked pimento wood chips to the coals or smoke box.

Place chicken wings on the grill, cooking until golden brown and crisp, about 5 minutes.

Cover the grill.

Grill until chicken is cooked through, about 10 minutes more.

Remove chicken from grill and place in a large bowl.

Combine water, orange juice, honey, ketchup, tamarind, and ginger in a saucepan.

Bring the mixture to a boil, then reduce heat to medium.

Simmer until slightly thickened, about 15 minutes.

Remove from heat, remove and discard ginger slices.

Season sauce with salt and pepper.

Whisk in red wine vinegar.

Keep sauce warm.

Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat.

Sprinkle with salt and transfer to a platter.