Tea Smoked Chicken Wings


Make these for a party and I guarantee they will be the first things to disappear. Everyone, from kids to fussy old-timers, loves these scrumptious delicately flavored rice and tea smoked wings. The smell of the sweet smoke is delightful. Intended as an appetizer with 2 to 3 wings per person, the recipe can easily serve as an entree of 6 to 8 wings per person.
1/2 cup soy sauce
1/2 medium onion
1/4 cup rice vinegar
3 tablespoons honey
1 thick chunk of ginger, 1 inch long
4 large cloves garlic
2 tablespoons sesame oil
3.5 pounds chicken wings (1 pound yields 8 to 10 wings)

smoking mixture
1/2 cup rice
1/3 cup brown sugar
1/3 cup loose black tea, such as Lapsang Souchong or Pekoe
6 cloves, whole
3 star anise pods
1 tablespoon orange peel

2/3 cup chopped scallions
1 tablespoon sesame seeds
1 Blend the marinade ingredients in a food processor or blender.

2 Place wings in bowl or zippered bag and pour marinade over wings, then toss to coat. Refrigerate for at least 4 hours or overnight.

3 Preheat smoker. In a bowl, mix all smoking mixture ingredients together.

4 From double layers of heavy-duty aluminum foil, make a tray small enough to fit on heat source in smoker. Put half the smoking mixture in tray. (Do not use a water bath for this smoking.) Place tray directly on heat source.

5 Place wings on oiled rack, then place rack on lowest level in smoker.

6 After 30 minutes, remove tray and pour in remaining smoking mixture. Return tray to smoker.

7 Smoke for 30 minutes more or until done. Test that chicken is cooked.

8 Remove to serving platter and sprinkle with scallions and sesame seeds.

wings  use metric
original recipe yield: 24 wings
Notes NOTE On Smokers: We use an inexpensive Brinkman electric smoker. For a smoking tray reserve an old, heavy metal pie plate. You can also use a disposable pie plate. This dish can be cooked on a grill if you don't have a smoker. For grilling use an old sheet pan that you can reserve exclusively for grill smoking, as it won't be pretty after this. Line the pan with heavy duty foil, to roast the smoking mixture. Place the wings on the rack and put on preheated grill. Close the lid. Follow steps 5 to 8 above but note that the wings will cook quicker on a grill.

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