Tea-Grilled Wings

We keep coming back to this tea marinated wing recipe for summer BBQs because it’s such a crowd pleaser!  Black teas are great for this recipe, and we recommend Silver Needle Tea Co’s Golden Beautiful Eyebrow for that extra smoky flavor and richness.

Recipe is from Culinary Tea by Cynthia Gold & Lisa Stern
Originally published in the 2013 May/June issue of Tea Magazine

Serves 6/Preparation time:  30 mins


5 tbs loose-leaf black tea leaves, divided
1-1/2 cups boiling water (about 212F)
1/2cup soy sauce
3 tbs tasted sesame oil
3 tbs Asian fish sauce, such as nam pla
6 garlic cloves, finely chopped
3 tbs Asian chili sauce, such as Sriracha
Fresh ground black pepper to taste
18 wings

Place 3 tbs. tea in a glass measuring cup or bowl.  Add boiling water and steep, covered, for 6 minutes.  Strain and set aside to cool.  Discard the tea leaves.

Finely grind the remaining 2 tbs. tea in a spice grinder or with a mortar and pestle to equal 1 tbs. ground tea.  Transfer to a medium bowl.   Add the soy sauce, sesame oil, fish sauce, garlic, chili sauce, and black pepper to taste.  Stir in the cooled steeped tea.

Trim the wing tips.  Cut the remaining wings at the joint to separate.  Place wings in a re-sealable plastic bag,, then pour in the marinade. Seal bag and coat fully.

Refrigerate overnight or for up to 3 days, turning every 12 hours.

Note:  The wings need to marinate overnight before grilling, so plan accordingly.