Heat oil in a 4-quart saucepan over medium heat; cook onion and garlic 3 minutes. Stir frequently. Add tea, sugar, salt, peppercorns and thyme sprigs. Heat to a boil; reduce heat to low. Simmer 10 minutes, until sugar and salt are completely dissolved. Set aside to cool completely.
Combine TABASCO® Sauce and honey in a 1-quart saucepan over medium heat. Bring to a boil, stirring occasionally. Cover and set aside until ready to use. Serve TABASCO® Honey warm or at room temperature.
Place chicken wings in a large non-reactive container; pour cooled brine over wings. Cover and refrigerate 12 to 24 hours, stirring occasionally.
To prepare wings, preheat grill to medium.
Remove chicken from brine; discard brine. Grill chicken wings 5 to 10 minutes, turning frequently. Serve with TABASCO® Honey for dipping.
Makes 6 servings.
Created by Chef Jeff McInnis, contestant of Bravo’s Top Chef
Executive Chef and Partner of Yardbird Southern Table & Bar, Miami