INGREDIENTS

INSTRUCTIONS

Date: Tue, 21 May 1996 12:10:09 -0700  From: Julie Bertholf
<jewel1@ix.netcom.com>  Recipe by: The Tea Book by Sara Perry and
Judith Ann Rose 1. Using a  knife, separate the mini drumstick end of
the wing and slice through  between the joints. Cut the wing tip off
and discard. (any good  butcher will dot his for you.) Wash the chicken
thoroughly and pat  dry.  2. Using the metal blade of your processor,
finely chop the garlic.  Add the grated ginger root, honey, soy sauce,
and sherry, processing  for 20 to 30 seconds to blend. Pour the
marinade in a 9-by-13-inch  baking pan, and add the chicken wings. With
a spoon, drizzle the  marinade over all the wings. Cover and
refrigerate for at least 2  hours, rotating the chicken wings at least
once.  3. To smoke the chicken, choose a heavy steel or cast iron
roasting  pan or skillet with a tight fitting lid. Line the bottom of
the pan  with heavy duty aluminum foil. Sprinkle the brown sugar and
tea on  top of the foil. Place a cake rack in the skillet, over the
sugar and  tea mixture, and arrange the chicken wings on the rack.
Cover the pan  or skillet with a lid (or heavy aluminum foil if the lid
does not fit  snugly). Turn on your kitchen exhaust fan. Turn the
burner on high,  and leave chicken on high heat for 30 minutes (see
Note). Do not  remove the lid to check. Turn off the heat after 30
minutes, and keep  the chicken covered another 20 minutes. Smoked
chicken will keep for  several days if well-wrapped and refrigerated.
Serves 6 to 8 as an appetizer.  Note: As with any recipe requiring a
dish to be cooked at high heat,  use caution. Since this dish does
produce smoke, it is imperative to  use your kitchen exhaust fan, and
to have a pan or skillet with a  tight fitting lid.  NOTES  Smoking
with tea is a traditional Chinese approach to preparing  chicken. To
the Western eye, the darkened skin resembles Cajun-style  cuisine.
These flavorful, bite-size chicken wings make a delicious  appetizer
when served plain, or with your favorite mustard, peanut or  teriyaki
sauce.  Posted to MealMaster Recipes List, Digest #141

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Nutrition (calculated from recipe ingredients)
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Calories: 1041
Calories From Fat: 462
Total Fat: 51.2g
Cholesterol: 186.3mg
Sodium: 1630.4mg
Potassium: 534.6mg
Carbohydrates: 71g
Fiber: 1.6g
Sugar: 42.5g
Protein: 66.2g