---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tea-Smoked Chicken Wings
  Categories: Appetizers, Poultry
       Yield: 6 servings
  
       3 lb Chicken wings; (16 wings)
       3    Cl Garlic
       1 tb Ginger root; grated
       1 tb Honey
     3/4 c  Soy sauce
     1/2 c  Sherry
       1 c  Brown sugar
       1 c  Lapsang souchong tea; (loose
            Sesame seeds; for garnish
  
   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.