Tea-Glazed Chicken Wings

The glaze in this recipe is fantastic, but I encourage you to think of it as a foundation for experimentation.

The glaze in this recipe is fantastic, but I encourage you to think of it as a foundation for experimentation. Explore different flavors by picking a tea and pairing it with a fruit juice. Big Heart Tea’s Cup of Sunshine featuring organic turmeric and organic ginger with orange juice, for example, would be fantastic, or the brand’s Malawi Roasted Green (a single-origin green tea) would pair beautifully with pomegranate juice. My only other advice is that if you choose a lighter tea, brew it on the strong side to bring out the flavor.

Tea-Glazed Chicken Wings

Serves | 6 to 8 |

  • 2½ cups brewed pu-erh tea
  • ¾ cup pineapple juice
  • ½ cup high-quality honey
  • 1 Tbsp, plus 2 tsp, high-heat oil , divided
  • 4 lbs chicken wings
  • kosher salt and freshly ground black pepper

| Preparation | In a medium saucepan, whisk brewed tea, pineapple juice and honey together; set over medium high heat. Once mixture bubbles, reduce heat to medium; cook, stirring occasionally, until mixture is syrupy and has reduced to between ⅔ and ¾ cup. Set aside.

Preheat oven to 400˚F. Line a lipped baking sheet with aluminum foil; brush with 2 teaspoons oil. In a large mixing bowl, add chicken wings and remaining oil; toss to coat. Season generously with salt and pepper and then spread out on prepared baking sheet; roast, 50 minutes. Remove from oven and brush with half of the prepared tea glaze; cook, 5 more minutes. Remove from oven and brush with remaining glaze; cook until glaze is set, approximately 5 minutes. Remove from oven and serve hot.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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