Spicy Asian Chicken Wings with Herb Dipping Sauce
Recipe GLPRe3d42a4e844b05
Tender chicken wings marinated overnight in a bold tea-infused marinade with sriracha, soy sauce, and sesame oil, then grilled until golden and served with a vibrant fresh basil and cilantro dipping sauce finished with jalapeno heat.
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Ingredients
18 large chicken wings
5 tablespoons black tea leaves, divided
1½ cups boiling water
½ cup reduced-sodium soy sauce (or tamari for gluten-free)
3 tablespoons fish sauce
3 tablespoons sriracha
½ cup extra virgin olive oil
3 tablespoons toasted sesame oil
2 tablespoons minced garlic
Freshly ground black pepper, to taste
2 cups fresh basil leaves
¾ cup fresh cilantro leaves
2–4 fresh jalapenos, seeded and deveined
Fine sea salt, to taste
Directions
Measure out 3 tablespoons of black tea leaves and place in a small bowl. Pour the boiling water over the tea leaves and let steep for 6 minutes. Strain through a fine-mesh sieve, discarding the used leaves. Allow the brewed tea to cool to room temperature.
Using a spice grinder or mortar and pestle, finely grind the remaining 2 tablespoons of tea leaves into a fine powder and set aside.
In a medium glass or stainless steel bowl, combine the powdered tea, soy sauce, fish sauce, sriracha, olive oil, sesame oil, minced garlic, and a generous pinch of black pepper. Whisk all ingredients together until well combined.
Pour the cooled steeped tea into the marinade mixture and stir well to incorporate completely.
Pat the chicken wings dry with paper towels. Using a sharp knife, remove and discard the wing tips, then cut each wing at the joint to separate the flat from the drumette.
Place all prepared wing pieces into a large resealable plastic bag. Pour the tea-based marinade over the wings, seal the bag tightly, and shake vigorously to coat all pieces evenly. Refrigerate overnight, turning and massaging the bag every 12 hours to ensure even marination.
Remove the wings from the refrigerator and allow them to come to room temperature for 30 minutes before cooking.
Drain the wings very well in a colander, discarding all remaining marinade. Pat dry with paper towels.
Preheat your grill to medium heat. Place wings on the grill and cook for 6 to 8 minutes per side, turning once, until the wings are cooked through with an internal temperature of 165°F, the skin is golden and crispy, and any juices run clear.
While the wings cook, prepare the dipping sauce. Add the fresh basil, cilantro, and prepared jalapeno pieces to the bowl of a food processor. Pulse until the mixture is finely chopped and cohesive.
With the food processor running, slowly drizzle in the olive oil in a thin stream until the sauce becomes smooth and emulsified.
Taste the dipping sauce and adjust the seasoning with fine sea salt and freshly ground black pepper as desired. Pulse once more to combine, scraping down the sides of the bowl as needed.
Transfer the sauce to a covered container and refrigerate until ready to serve.
Serve the hot grilled wings immediately with the chilled herb dipping sauce on the side.
