You just can’t beat the familiar taste of Tabasco. These tea-brined wings with Tabasco honey prove that.
There’s something about tea that intrigues me when it comes to poultry. Tea is a great marinade, the leaves make wonderful smoke and even an egg takes on a wonderful hue when soaked in it. The Japanese have known this for years, yet I seldom see its use in America.
That’s why this recipe grabbed my attention the other day when I was on Tabasco’s Website looking for a salsa recipe. You know I’m a wing freak, a hot sauce freak and a Tabasco freak. What more does one man need?
I had to try it! I have to say, the wings were awesome! Again, there’s something about the tea. And despite the great flavor and rise in popularity of Sriracha sauce, you just can’t beat the familiar taste of Tabasco. It was almost as if I’d reconnected with a long lost friend. Yep, these wings will be mainstay in my hot wing arsenal.
GO GET THIS STUFF
- 2 tablespoons olive oil
- 1 small onion diced
- 4 garlic cloves crushed
- 2 cups brewed strong tea
- 1/2 cup granulated sugar
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 2 fresh thyme sprigs
- 2 pounds chicken wings each cut at joint, wing tip discarded
For the Tabasco Honey
- 1/2 cup Tabasco® brand Original Red Sauce
- 1/2 cup honey
THEN DO THIS
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Heat oil in a 4-quart saucepan over medium heat; cook onion and garlic 3 minutes. Stir frequently. Add tea, sugar, salt, peppercorns and thyme sprigs. Heat to a boil; reduce heat to low. Simmer 10 minutes, until sugar and salt are completely dissolved.
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Set aside to cool completely.
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Place chicken wings in a large non-reactive container; pour cooled brine over wings.
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Cover and refrigerate 12 to 24 hours, stirring occasionally.
Make the Tabasco Honey
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Combine Tabasco® Sauce and honey in a 1-quart saucepan over medium heat. Bring to a boil, stirring occasionally.
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Cover and set aside until ready to use.
Cook the Wings
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Prepare a grill for direct cooking using medium heat or preheat oven to broil.
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Remove chicken from brine; discard brine.
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If grilling, place wings directly over fire and cover grill. Cook for 10 to 15 minutes while turning every 5 minutes. Brush wings with sauce and flip. Brush second side. Repeat and remove when wings reach 165°F (75°C) when checked with an instant-read thermometer.
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If using the broiler, place wings on a well oiled baking sheet and place in oven. Cook for 10 to12 minutes per side. Brush wings with sauce and flip. Brush second side. Repeat and remove when wings reach 165°F (75°C) when checked with an instant-read thermometer.
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Remove wings from heat and toss in remaining sauce. Place on a platter and serve.
Created by Chef Jeff McInnis, contestant of Bravo’s Top Chef
Executive Chef and Partner of Yardbird Southern Table & Bar, Miami
For more great Tabasco recipes, visit Tabasco.com.
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