Print
Simple
Display

Print

Simple
Display

 
Tea Smoked Chicken Wings

Asian

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 in a honey glaze. 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.
Ingredients
marinade
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

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

2 Place wings in a bowl or zippered bag, pour marinade over wings and 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 the heat source in a smoker. Put half the smoking mixture in tray. (Do not use a water bath for this smoking.) Place tray directly on the 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 a serving platter and sprinkle with scallions and sesame seeds.


Yield
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 or 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 them on preheated grill. Close the lid. Follow steps 5 to 8 above, but note that the wings will cook quicker on a grill.

If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com