Recipe: Tea-Brined Chicken Wings

This tea-based recipe was inspired by a seasonal cocktail at Reeds American Tablecalled “Didn’t You Just Ask Me That?” It had a gin base with Big O Ginger liqueur, lemon and an amazing tea liqueur called Cheongsam Smoky Mist. Reeds bartender Naomi Roquet made her own version by infusing vodka with Lapsang souchong tea and a little sugar. I was taken aback by the cocktail’s smokiness; it was like breathing in a campfire. I thought it made perfect sense to add this tea to a brine and bring that woody, smoky flavor to some indoor cooking.

Tea-Brined Chicken Wings
6 to 8 servings

6 cups water
⅓ cup kosher salt
¼ cup brown sugar
4 Lapsang souchong tea bags*
3 Tbsp. chopped ginger
1 Tbsp. plus 1 tsp. sambal or chili-garlic paste, divided
3 lbs. chicken wings, tips removed
Vegetable oil, for brushing
¼ cup soy sauce
2 Tbsp. honey

• In a large pot, bring the water to a boil over high heat. Add the salt and sugar, stirring until dissolved. Add the tea bags, ginger and 1 tablespoon sambal. Remove from heat and cover. Let cool.

• Place the wings in a large zip-top bag. Strain the brine into the bag. Seal and refrigerate 4 to 12 hours. 

• Preheat the oven to 350 degrees. Line a baking sheet with foil and lightly brush with oil. 

• Remove the wings from the brine and pat dry. Place on the baking sheet and bake 1 hour. 

• Meanwhile, in a large bowl, whisk together the soy sauce, honey and remaining 1 teaspoon sambal. 

• Remove the wings from the oven. Toss the wings in the bowl until fully coated and return to oven 5 minutes. Serve warm or at room temperature.

*Lapsang souchong tea is available at international food stores, and is also carried by Traveling Tea in Maplewood.

Dee Ryan is a longtime contributor to Sauce Magazine.