Description
These Tea-Smoked Chicken Wings are inspired by a classic Chinese cooking technique that uses fragrant tea leaves and brown sugar to create a uniquely smoky flavor. Marinated in soy sauce, ginger, garlic, honey, and sherry, the wings develop a rich, savory depth before being gently smoked over aromatic Lapsang Souchong tea. The result is an elegant appetizer with complex layers of smoky, sweet, and umami flavors.
Flavor Profile
Smoky, savory, sweet, aromatic, umami-rich
Equipment Needed
Food processor or blender
9 x 13-inch baking dish
Heavy cast-iron skillet or roasting pan with tight-fitting lid
Heavy-duty aluminum foil
Wire rack or cake rack
Tongs
Measuring cups and spoons
Serving platter
Ingredients
Wings
3 pounds chicken wings (approximately 16 whole wings)
Marinade
3 garlic cloves
1 tablespoon fresh ginger root, grated
1 tablespoon honey
¾ cup soy sauce
½ cup dry sherry
Smoking Mixture
1 cup brown sugar
1 cup Lapsang Souchong loose tea leaves
Garnish
Sesame seeds
Instructions
Prepare the Wings
- Separate each wing into drumettes and flats.
- Remove and discard the wing tips.
- Rinse the wings and pat dry thoroughly.
Make the Marinade
- In a food processor, finely chop the garlic.
- Add the ginger, honey, soy sauce, and sherry.
- Process for 20 to 30 seconds until well blended.
- Pour the marinade into a 9 x 13-inch baking dish.
- Add the chicken wings and turn to coat evenly.
- Spoon additional marinade over the wings.
- Cover and refrigerate for at least 2 hours, turning once during marination.
Prepare the Smoking Pan
- Line the bottom of a heavy cast-iron skillet or roasting pan with heavy-duty aluminum foil.
- Evenly spread the brown sugar and tea leaves over the foil.
- Place a wire rack above the tea mixture.
- Arrange the marinated wings in a single layer on the rack.
Smoke the Wings
- Cover tightly with a lid or heavy-duty foil.
- Turn on your kitchen exhaust fan.
- Place the pan over high heat.
- Smoke the wings for 30 minutes without lifting the lid.
- Turn off the heat.
- Leave the pan covered for an additional 20 minutes.
- Carefully uncover and verify the wings have reached an internal temperature of 165°F (74°C).
- Transfer to a serving platter.
- Garnish with sesame seeds before serving.
Recipe Notes
Safety Notes
Use a heavy pan with a tight-fitting lid.
Always operate your kitchen exhaust fan while smoking.
Do not remove the lid during the smoking process.
Monitor the stovetop carefully while cooking.
Heat Adjustment Suggestions
Add ½ teaspoon crushed red pepper flakes to the marinade.
Serve with chili oil or hot mustard.
Pair with spicy peanut sauce for extra heat.
Make-Ahead Tips
The wings can marinate overnight for deeper flavor.
Smoked wings store well in the refrigerator for up to 3 days.
Reheat gently in a 325°F (163°C) oven before serving.
Serving Suggestions
Serve plain or with mustard sauce, peanut sauce, teriyaki sauce, or sweet chili sauce.
Pair with steamed rice, cucumber salad, or Asian slaw.
Excellent for dinner parties, holiday appetizers, cocktail gatherings, and Asian-inspired menus.
TEA-SMOKED CHICKEN WINGS (Traditional Chinese Tea-Smoked Wings)
Ingredients
Equipment
Method
- Separate each wing into drumettes and flats.
- Remove and discard the wing tips.
- Rinse the wings and pat dry thoroughly.
- In a food processor, finely chop the garlic.
- Add the ginger, honey, soy sauce, and sherry.
- Process for 20 to 30 seconds until well blended.
- Pour the marinade into a 9 x 13-inch baking dish.
- Add the chicken wings and turn to coat evenly.
- Spoon additional marinade over the wings.
- Cover and refrigerate for at least 2 hours, turning once during marination.
- Line the bottom of a heavy cast-iron skillet or roasting pan with heavy-duty aluminum foil.
- Evenly spread the brown sugar and tea leaves over the foil.
- Place a wire rack above the tea mixture.
- Arrange the marinated wings in a single layer on the rack.
- Cover tightly with a lid or heavy-duty foil.
- Turn on your kitchen exhaust fan.
- Place the pan over high heat.
- Smoke the wings for 30 minutes without lifting the lid.
- Turn off the heat.
- Leave the pan covered for an additional 20 minutes.
- Carefully uncover and verify the wings have reached an internal temperature of 165°F (74°C).
- Transfer to a serving platter.
- Garnish with sesame seeds before serving.
Nutrition
Notes
Always operate your kitchen exhaust fan while smoking.
Do not remove the lid during the smoking process.
Monitor the stovetop carefully while cooking. Heat Adjustment Suggestions Add ½ teaspoon crushed red pepper flakes to the marinade.
Serve with chili oil or hot mustard.
Pair with spicy peanut sauce for extra heat. Make-Ahead Tips The wings can marinate overnight for deeper flavor.
Smoked wings store well in the refrigerator for up to 3 days.
Reheat gently in a 325°F (163°C) oven before serving. Serving Suggestions Serve plain or with mustard sauce, peanut sauce, teriyaki sauce, or sweet chili sauce.
Pair with steamed rice, cucumber salad, or Asian slaw.
Excellent for dinner parties, holiday appetizers, cocktail gatherings, and Asian-inspired menus.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Chinese tea-smoking techniques, where tea leaves and sugar are heated to create fragrant smoke that infuses poultry with distinctive flavor and color.
Source: Woks of Life
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 285
Protein: 22 g
Carbohydrates: 7 g
Fat: 17 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Sodium: 720 mg
Fiber: 0 g
Sugar: 6 g
Prep Time: 20 minutes
Marinate Time: 2 hours
Cook Time: 50 minutes
Total Time: 3 hours 10 minutes
Yield: 6–8 appetizer servings
Difficulty: Intermediate
