These light and fresh chicken wings are the perfect BBQ recipe this 4th of July! Green tea leaves are loaded with antioxidants. Here they are used to spice the wings, giving an earthy hint to an otherwise Asian-flavoured recipe. The green tea dipping sauce makes the perfect accompaniment.
60 ml/1⁄4 cup soy sauce
3 tablespoons rice wine vinegar
165 g/1⁄2 cup runny honey
2 tablespoons grated fresh ginger
2 garlic cloves, finely chopped
6 spring onion/scallion greens, finely sliced
2 tablespoons chilli/hot red pepper flakes
50 g/1⁄4 cup brown sugar
10 g/1⁄4 cup loose-leaf green tea leaves
2 star anise
12 coriander seeds
1.8 kg/4 lbs. chicken wings, halved at the joints, tips removed
edamame beans, to serve
Green Tea Dipping Sauce:
300 ml/1 1⁄4 cups sour cream
1 tablespoon loose-leaf green tea
1 spring onion/scallion, finely chopped (green parts only)
Combine all the ingredients, except the chicken and the edamame beans, in a bowl. Place two thirds of this mixture in a large resealable bag; set aside the remaining third.
Add the chicken wings to the resealable bag and toss to coat. Refrigerate overnight or for at least 4 hours.
Preheat the oven to 200.C (400.F) Gas 6. Line 2–3 baking sheets with foil.
Remove the wings from the marinade and arrange on the lined baking sheets. Discard the marinade left in the bag. Baste the wings with the reserved marinade.
Bake in the preheated oven for 35–40 minutes, re-basting the wings with remaining sauce after 20 minutes, until the juices run clear when the thickest part is pierced to the bone. Serve with edamame beans.
Green Tea Dipping Sauce
Combine the sour cream and green tea leaves in a small bowl, then set aside for 1 hour. Add the spring onion/scallion just before serving.
For more chicken wing recipes, check out Chicken Wings by Carol Hilker.