Combine brine ingredients in a saucepan,bring to a boil,then simmer for 10-15 minutes to infuse flavours. When brine is completely cold,add chicken wings and refrigerate for 2 hours.
Toast the peppercorns, cumin and coriander in a dry pan for around 4 minutes until fragrant. Grind and mix with remaining ingredients to create a rub. Remove the chicken wings from the brine and pat dry with a paper towel. Evenly coat the wings with the rub.
Cold-smoke the wings. Heat coal or briquettes in a small aluminium tray beneath the grill rack of your coal barbecue. Wait until briquettes are burnt down a little (about 15-20 minutes),then place a third of the woodchips on top. Once chips are smoking,lay out wings on grill rack,close the barbecue lid and smoke for 20 minutes. Keep an eye on the woodchips:if they catch fire,blow out to continue smoking. Lift up the rack to replenish with another third of the woodchips,smoke for another 20 minutes,then repeat again;the wings should be smoked for 60 minutes in total.
Remove the wings and clean the grill bars. Let the barbecue burn down to hot,glowing coals - don't cook over flames as it gives the food an acrid taste. Grill the wings until they are crispy and slightly charred,about 3-4 minutes on each side.
Add herbs to goat's curd and mix in buttermilk to create a dipping consistency. Serve with the wings.
Suggestion: Serve with Neil Perry'scheddar corn bread.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.