Soak your wings in a lightly sweet tea brine, bake with a crispy, seasoned coating, and finish with a tangy Jezebel Sauce for a Southern twist on classic wings.
Sweet Tea-Brined Wings
Makes 6 servings
Ingredients
- 4 cups water
- 1 cup sugar
- 3 family-size tea bags
- 3 tablespoons kosher salt, divided
- 3 cups ice
- 3 pounds chicken wings
- 2 tablespoons baking powder
- 2 teaspoons fresh thyme leaves
- 2 teaspoons ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Jezebel Sauce (recipe follows)
Instructions
- In a large saucepan, bring 4 cups water and sugar to a boil over medium heat, stirring until sugar dissolves. Remove from heat. Add tea bags and 1 tablespoon salt. Let stand for 10 minutes. Remove tea bags, and add 3 cups ice.
- Cut off and discard wing tips; cut wings in half at joint. Add wings to cooled tea mixture. Refrigerate for 6 hours or up to overnight.
- Preheat oven to 425°.
- Drain wings, and pat dry.
- In a small bowl, whisk together baking powder, thyme, pepper, paprika, and remaining 2 tablespoons salt. Toss wings, in batches, in baking powder mixture. Let stand for 20 minutes.
- Drizzle oil into a 15½x10½-inch rimmed cast-iron pan. Place wings in prepared pan, and spray with cooking spray.
- Bake until browned and an instant-read thermometer inserted in thickest portion registers 165°, 25 to 30 minutes. Serve with Jezebel Sauce.
Jezebel Sauce
Makes about ⅓ cups
Ingredients
- ½ cup apple jelly
- ½ cup pineapple preserves
- ¼ cup prepared horseradish
- 2 tablespoons stone-ground mustard
- ½ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to serve.
I’m confused; why the rice? I don’t see that is used
Hi Diane,
This recipe does not call for rice. Enjoy!