Spicy Asian Chicken Wings with Herb Dipping Sauce
Prep time
Cook time
Total time
Recipe courtesy of Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold, copyright © 2010. Reprinted by permission of Running Press, a member of The Perseus Books Group. Note that the prep time does not include the marinating time.
Serves: 6
Spicy Asian Chicken Wings
  • 5 tablespoons black tea leaves, divided
  • 1½ cups boiling water (212°F)
  • ½ cup reduced-sodium soy sauce or wheat-free tamari (for gluten-free)
  • 3 tablespoons fish sauce
  • 3 tablespoons sriracha
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons minced garlic
  • Freshly ground black pepper, to taste
  • 18 large chicken wings
Jalapeno Herb Dipping Sauce
  • 2 cups fresh basil leaves
  • ¾ cup fresh cilantro leaves
  • 2–4 jalapenos, seeded and deveined
  • ⅓ cup unseasoned rice vinegar
  • ½ cup extra virgin olive oil
  • Fine sea salt, to taste
  • Ground black pepper, to taste
Spicy Asian Chicken Wings
  1. Place 3 tablespoons of the tea leaves into a small bowl and add boiling water; steep six minutes. Strain the tea and discard used tea leaves. Cool to room temperature and hold.
  2. In a spice grinder or with mortar and pestle, finely grind the remaining tea leaves to dust. Transfer to a medium stainless or glass bowl, along with soy sauce, fish sauce, sriracha, oil, garlic and pepper. Mix well. Pour in reserved cooled tea and mix.
  3. Cut off tips of chicken wings. Cut wings into two parts at joint, place in resealable plastic bag and pour tea-based marinade over wings. Seal well and mix to coat completely. Refrigerate overnight before preparing, turning bag every 12 hours.
  4. To cook, remove wings from refrigerator and bring to room temperature. Remove wings from bag and discard marinade. Drain very well.
  5. Preheat grill to medium. Grill wings until cooked through on both sides and juices are running clear, about six to eight minutes per side.
  6. Serve Hot Green Dipping Sauce on the side.
Jalapeno Herb Dipping Sauce
  1. Place basil, cilantro, jalapenos and vinegar in bowl of food processor. Pulse until smooth. With motor running, slowly pour in oil until smooth and incorporated. Adjust seasoning with salt and pepper, scrape down sides of bowl and pulse again. Place in covered container and chill until ready to use.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-asian-chicken-wings