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Tea-Grilled Chicken Wings with Hot Green Dipping Sauce
Ingredients
5 tablespoons black tea leaves, divided
1 1/2 cups boiling water (212°F)
1/2 cup reduced-sodium soy sauce
3 tablespoons Asian fish sauce (such as Nam Pla)
3 tablespoons Asian chili sauce (such as Sriracha)
3 tablespoons toasted sesame oil
2 tablespoons minced garlic
Freshly ground black pepper, to taste
18 large chicken wings, washed and dried
Preparation
Place three tablespoons tea leaves into small bowl and add boiling water; steep six minutes. Strain tea and discard used tea leaves. Cool to room temperature and hold.
In spice grinder or with mortar and pestle, finely grind remaining tea leaves to dust. Transfer to medium stainless or glass bowl, along with soy sauce, fish sauce, chili sauce, oil, garlic and pepper. Mix well. Pour in reserved cooled tea and mix.
Cut off tips of chicken wings. Cut wings into two parts at joint, place in resealable plastic bag and pour tea-based marinade over wings. Seal well and mix to coat completely. Refrigerate overnight before preparing, turning bag every 12 hours.
To cook, remove wings from refrigerator and bring to room temperature. Remove wings from bag and discard marinade. Drain very well.
Preheat grill to medium. Grill wings until cooked through on both sides and juices are running clear, about six to eight minutes per side.
Serve Hot Green Dipping Sauce on the side.
Serves
6 servings
Hot Green Dipping Sauce
Ingredients
2 cups fresh basil leaves
3/4 cup fresh cilantro leaves
2-4 jalapenos, seeded and deveined
1/3 cup unseasoned rice vinegar
1/2 cup extra virgin olive oil
Fine sea salt, to taste
Ground black pepper, to taste
Preparation
Place basil, cilantro, jalapenos and vinegar in bowl of food processor. Pulse until smooth. With motor running, slowly pour in oil until smooth and incorporated. Adjust seasoning with salt and pepper, scrape down sides of bowl and pulse again. Place in covered container and chill until ready to use.
