| Ingredients: | | | | Line the bottom of the pan with heavyduty aluminum |
| 3 pounds Chicken wings -- (16 wings) | | | | foil. Sprinkle the brown sugar and tea on top of the |
| 3 Cl Garlic | | | | foil. |
| 1 tablespoon Ginger root -- grated | | | | Place a cake rack in the skillet, over the sugar and |
| 1 tablespoon Honey | | | | tea mixture, andarrange the chicken wings on the |
| 3/4 cup Soy sauce | | | | rack. |
| 1/2 cup Sherry | | | | Cover the pan or skillet with a lid (or heavy aluminum |
| 1 cup Brown sugar | | | | foil if the lid does not fit snugly). Turn on your kitchen |
| 1 cup Lapsang souchong tea | | | | exhaust fan. Turn the burner on high, and leave |
| Loose Sesame seeds -- for garnish | | | | chicken on high heat for 30 minutes (see Note). Do |
| Method: | | | | not remove the lid to check. |
| 1. Using a knife, separate the mini drumstick end of | | | | Turn off the heat after 30 minutes, and keep the |
| the wing and slice through between the joints. Cut | | | | chicken covered another 20 minutes. Smoked chicken |
| the wing tip off and discard. (any good butcher will | | | | will keep for several days if well-wrapped |
| dot his for you.) Wash the chicken thoroughly and | | | | andrefrigerated. |
| pat dry. | | | | Serves 6 to 8 as an appetizer. |
| 2. Using the metal blade of your processor, finely | | | | Note: As with any recipe requiring a dish to be |
| chop the garlic. | | | | cooked at high heat, usecaution. Since this dish does |
| Add the grated ginger root, honey, soy sauce, and | | | | produce smoke, it is imperative to use yourkitchen |
| sherry, processing for | | | | exhaust fan, and to have a pan or skillet with a tight |
| 20 to 30 seconds to blend. Pour the marinade in a | | | | fittinglid. |
| 9-by-13-inch baking pan, and add the chicken wings. | | | | Tips: Smoking with tea is a traditional Chinese |
| With a spoon, drizzle the marinade over all the wings. | | | | approach to preparing chicken. To the Western eye, |
| Cover and refrigerate for at least 2 hours, rotating | | | | the darkened skin resembles Cajun-style cuisine. |
| the chickenwings at least once. | | | | These flavorful, bite-size chicken wings make a |
| 3. To smoke the chicken, choose a heavy steel or | | | | delicious appetizer when served plain, or with your |
| cast iron roasting panor skillet with a tight fitting lid. | | | | favorite mustard, peanut or teriyaki sauce. |