Tea-Grilled Wings with Hot Green Dipping Sauce
These wings were quite popular in the Swans Bar at the Boston Park Plaza Hotel where Joao Barros, the executive sous chef, added this spicy fresh green sauce for dipping. The wings have deep, intense flavors, but are not particularly hot, so the crisp clean heat of the dipping sauce is the perfect foil. Depending on your taste for spicy foods, use more or less jalapeño. If the weather doesn’t allow for grilling, the wings can be cooked under a broiler.
Cook Time Passive Time
15minutes 24hours
Cook Time Passive Time
15minutes 24hours
Hot Green Dipping Sauce
Prep the Wings
  1. Place 3 tablespoons of the tea in a glass measuring cup or bowl. Add the boiling water and steep, covered, for 6 minutes. Strain and set aside to cool. Discard the tea leaves.
  2. In a spice grinder or using a mortar and pestle, finely grind the remaining 2 tablespoons tea to equal 1 tablespoon ground tea. If necessary, grind additional leaves to make 1 tablespoon.
  3. Transfer to a medium bowl and add the soy sauce, sesame oil, fish sauce, garlic, chili sauce, and black pepper to taste. Add the cooled steeped tea and stir to combine.
  4. Trim the wing tips and set aside for another use (they are great for making stock). Cut the remaining wings at the joint to separate.
  5. Place wings in a resealable plastic bag, then pour in the marinade. Seal bag and make sure wings are coated with the marinade. Refrigerate overnight or for up to 3 days, turning every 12 hours.
To Make the Sauce
  1. In the bowl of a food processor or in a blender, combine the basil, cilantro, jalapeño, and vinegar.
  2. Process for 30 seconds, then, with the processor running, slowly add the oil through the feed tube. Scrape down the sides, add the salt and pepper to taste, then process again until smooth. Transfer to an airtight container and refrigerate until ready to cook the wings.
When Ready to Cook
  1. Preheat grill to medium and remove the wings from the fridge to allow to come to room temperature.
  2. Remove wings from marinade (discard marinade) and grill (if using an outdoor grill, cover-cook with the vents open) until cooked through and juices are clear, about 6 to 8 minutes per side.
  3. Serve immediately, with the sauce on the side for dipping.