Lapsang Souchong

Chicken Wings Souchong tea-smoked

Ingredients

3 pounds chicken wings - (16 wings)
3 Cl Garlic
1 tablespoon ginger root - grated
1 tablespoon honey
3 / 4 cup soy sauce
1 / 2 cup Sherry
1 cup brown sugar
1 cup of Lapsang Souchong tea - (Loose
Sesame seeds - for garnish

Method

1. With a knife, separate the drumstick end mini wing and slice between the joints. Cut off the wing and discard. (Any good butcher will do it for you.) Wash chicken and dry thoroughly.

2. Use the metal blade of your processor, finely chop the garlic.

Add grated ginger, honey, soy sauce and sherry, treatment of 20-30 seconds to mix well. Pour the marinade into a dish 9-in-13-inch pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, turning the chicken wings at least once.

3. To smoke the chicken, choose a steel or cast iron pan or heavy skillet with a tight lid. Line bottom of pan with aluminum foil to heavy duty. Sprinkle brown sugar and tea on top of the sheet.
Place a cake rack in the pan, the sugar and tea mixture, and arrange the chicken wings on the grill.

Cover the pan or skillet with a lid (or heavy foil if the lid is not properly adjusted). Turn on your kitchen fan. Turn the burner on high, and let the chicken on high heat for 30 minutes (see note). Do not remove the lid to check. Turn off the lights after 30 minutes, and keep the chicken covered another 20 minutes.

Smoked chicken will keep for several days if wrapped well and refrigerated.

For 6-8 as a starter.

Note: As with any recipe that requires baking dish over high heat, be careful. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and have a pot or pan with a tight fitting
cover.

NOTES: Smoking with tea is a traditional Chinese chicken preparation. To Western eyes, dark skin resembles Cajun cuisine. These tasty morsels of chicken wings make a delicious aperitif served plain, or with your favorite mustard, peanut sauce or teriyaki.

Sesame Chicken Wings

Ingredients

36 chicken drumsticks (bottom
2 teaspoons ground coriander
A portion of chicken wings)
3 tablespoons soy sauce
20 ml garlic
3 tablespoons fresh lemon juice
1 inch fresh ginger - peeled
oil 2 tablespoons sesame
1 onion - neighborhoods
2 tablespoons sugar
1 teaspoon red pepper flakes
seeds 1 / 2 cup sesame seeds (about)
2 teaspoons salt

Method

Wash chicken and pat dry. Place in a bowl. Combine remaining ingredients except sesame seeds in a blender and puree. Pour mixture over chicken and toss to coat all pieces well.

Refrigerate for at least 2 hours.

Remove chicken from marinade and sprinkle with sesame seeds. Place under broiler for 5-6 minutes on each side. Serve hot. Makes 6 to 8 servings of appetizers.

Chicken Wing Dings Teriaka

Ingredients

1 / 3 cup lemon juice
1 / 4 cup ketchup
1 / 4 cup soy sauce
1 / 4 cup vegetable oil
2 tablespoons brown sugar
1 / 4 c. teaspoon garlic powder
1 / 4 c. teaspoon pepper
3 pounds chicken wings
Remove the wing tips and cut at the joints.

Method

Mix all ingredients and mix well, add the chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 3.