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Tea-Smoked Chicken Wings

Jaie Johnson TeaChef Level 1

smoky and flavorful chicken wings

1 h 10 m 2


  • 16 chicken wings
  • 3 cloves of garlic, chopped
  • 1 tbsp. grated fresh peeled ginger root
  • 1 tbsp. honey
  • 3/4c. low-sodium soy sauce
  • 1/2 c. cream sherry
  • 3/4 c. brown sugar
  • 1 c. loose-leaf Wuyi oolong tea
  • sesame seeds as garnish


Cut wing tip off drumstick end of wings and discard. Cut through the wings and place them in a 9"x13" baking dish.

In a blender place garlic, ginger root, honey, soy sauce, and sherry, and process for 20 seconds. Pour marinade over the chicken to coat. Cover pan and refrigerate at least 2 hours, rotating wings at least once.

Line a (lidded) heavy cast iron or steel roasting pan with heavy-duty aluminum foil. Sprinkle the sugar and tea on the foil. Place a cake or wire rack in the pan and arrange the chicken wings on top. Cover with lid (or foil) and turn the burner on to high, cooking chicken for 30 min. Keep chicken covered for 20 more min. To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450°F oven for about 5 min.

Serve with sprinkled sesame seeds on top. Great with peanut or mustard sauce.

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