These chicken wings are sure to satisfy! The complementary flavor of the tea goes great with the chicken making them the obvious choice this summer.
Enjoy Drinking Tea? Try the Best Tea Accessory for enjoying mess-free tea while on the go, with t-sleeve. Order your t-sleeve today at: www.tsleeve.com/purchase-t-sleeve.htmlIngredients:16 whole chicken wings3 cloves garlic, chopped1 tablespoon grated fresh ginger root1 tablespoon honey3/4 cup low-sodium soy sauce1/2 cup cream sherry3/4 cup brown sugar1 cup loose leaf Black TeaSesame seeds as garnishNotes: It's important to have a good kitchen exhaust fan for this recipe as it does "smoke".You can use 3 to 4 lbs. boneless chicken thighs in place of wings.Preparation:1. Cut wing tip off drumstick end of wing and slice through the wings. Rinse wing pieces and pat them dry.2. Place garlic, ginger, honey, soy sauce and sherry in a blender and process for 20 seconds to create a marinade. Pour marinade into a 9"x13" baking pan. Add wings and toss to coat with marinade. Cover pan and refrigerate at least two hours, turning wings over in marinade about halfway through.3. Line a heavy cast iron skillet or stainless steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil. Place a cake or wire rack in the skillet or pan and arrange the marinated wings on top of the rack. Cover tightly with a lid or more foil.4. Set the pan over high heat for 30 minutes. Remove the pan from the heat and resist the urge to lift the lid or foil cover off the pan. Keep the wings covered for 20 more minutes so they have time to infuse with the tea smoke created by the high heat. For more browned, crisp wings, coat with a little sesame oil, set on a foil lined baking sheet, and roast in a 450- degree oven for about 5 minutes.5. Serve with sprinkled sesame seeds. Great with peanut or mustard sauce.
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