Tea Smoked Wings Recipe
Lapsang Souchong Tea Smoked Chicken Wings, Orange Braised Fennel, Ginger Chutney
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Ingredients
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Wings
Braised Fennel
Ginger Chutney
Method
Wings
- 1
Prepare Dry Rub
In a bowl, mix Lapsang Souchong tea leaves, brown sugar, salt, and black pepper to create a dry rub.
- 2
Season Wings
Pat chicken wings dry with paper towels and then coat them with the dry rub mixture.
- 3
Add Olive Oil
Drizzle olive oil over the seasoned wings and toss to ensure they are evenly coated.
- 4
Marinate Wings
Allow the wings to marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
- 5
Prepare Smoker
Prepare your smoker or grill for indirect cooking and add the tea leaves to the smoker box or wrap in aluminum foil with holes poked in it.
- 6
Smoke Wings
Smoke the wings at 225°F (107°C) for approximately 1.5 hours or until they reach an internal temperature of 165°F (74°C).
Braised Fennel
- 7
Prepare Fennel
Trim the fennel bulbs and slice them into wedges.
- 8
Sauté Fennel
In a large skillet, heat olive oil over medium heat and add the fennel wedges. Sauté for 5 minutes until they start to brown.
- 9
Add Liquid
Add orange juice, vegetable broth, salt, and black pepper to the skillet. Bring to a simmer.
- 10
Braise Fennel
Cover and braise for about 20 minutes until the fennel is tender.
- 11
Reduce Liquid
Remove the lid and cook for an additional 5-10 minutes to reduce the liquid if necessary.
Ginger Chutney
- 12
Prepare Ginger
Peel and finely chop the fresh ginger.
- 13
Combine Ingredients
In a small saucepan, combine chopped ginger, brown sugar, apple cider vinegar, salt, and red chili flakes.
- 14
Cook Chutney
Cook over medium heat until the mixture simmers and thickens slightly, about 10 minutes.
- 15
Cool Chutney
Remove from heat and let cool before serving.
