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Appetizers & Sides
This tea infused chicken wings are a must for any party!
Created by Daniel J Lestrud, CEC, CCE
15 chicken wings, drummette and first wing section, split
6 shallots, julienned
4 celery, julienned
2 carrot, julienned
2 tablespoons kosher salt
1 teaspoon white pepper
12 Bigelow Jasmine Green Tea Bags
2 cups sugar
Combine chicken wings, shallots, celery, carrots, salt, pepper and eight tea bags and cover with cold water.
Bring to a simmer and let cook till wings are tender.
Remove wings from cooking liquid and bring poaching liquid to a boil and reduce to two cups.
Strain liquid and add two cups sugar, stir to dissolve and add remaining four tea bags. Steep five minutes and remove bags and squeeze dry.
Brush wings with glaze and heat in oven till sugar begins to caramelize.
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