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Think that tea in your cupboard can only be steeped? Our Personal Chef takes your favorite morning drink and turns it into your new favorite dinner with this recipe.
Bone-In Skin-On Chicken Wings, thawed
QTY 2 lbs.
Large Green Tea Bags
QTY 1/3 Cup
WFF Coarse Sea Salt
QTY 1 Tbsp.
Garlic Cloves, chopped
Limes, one sliced and one for garnish
Garlic Cloves, minced
Fresh Thyme Sprigs
Freshly Ground WFF Black Peppercorns
QTY 1 tsp.
QTY 2 Cups
Bring 3 cups of water to a boil, add tea bags, remove from heat and steep the bags for 15 minutes.
Add the rest of the ingredients to warm tea and 2 cups of ice. Add chicken wings. Place in a glass container and marinate overnight in the refrigerator.
Preheat oven 375°F. Remove wings from marinade and place on a roasting pan. Drizzle some olive oil on top of wings. Cook for 20 minutes and turn wings on the other side. Continue to cook for 20-30 minutes or until thermometer reads 165°F internal temperature.* Skin should be crispy and golden brown.
Transfer to a platter and serve with additional lime slices. *USDA recommends cooking poultry to a minimum of 165°F
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