Tea-Brined Chicken Wings with TABASCO® Honey

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Tea-Brined Chicken Wings with TABASCO® Honey

Ingredients

Brine

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 garlic cloves, crushed
  • 2 cups brewed strong tea
  • 1/2 cup granulated sugar
  • 2 tablespoons salt
  • 1 tablespoon black peppercorns
  • 2 fresh thyme sprigs
  • 2 pounds chicken wings, each cut at joint, wing tip discarded

TABASCO® Honey

  • 1/2 cup TABASCO® brand Original Red Sauce
  • 1/2 cup honey

Preparation

Brine
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.

TABASCO® Honey
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.

Chicken Wings
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

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