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Peach Tea Brined Chicken Wings

Sue Lau
Prep Time 15 mins
Cook Time 40 mins
Brining Time (inactive) 6 hrs
Course Appetizer
Cuisine American, Southern
Servings 12 wing sections


  • Grill



  • 1-3/4 pounds chicken wing sections no wing tips in weight

Peach Tea Brine:

  • 2 cups water
  • 1/4 cup chopped onion
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon grated ginger
  • 1 fresh jalapeno pepper sliced
  • 2 individual Celestial Seasonings Country Peach Passion tea bags
  • 1 individual Luzianne tea bag

Peach Tea Wing Glaze

  • 1/2 cup peach preserves
  • 1/2 cup unsweetened brewed iced tea
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar


Prepare Brine:

  • Place ingredients for the brine in a saucepan and bring to a boil.
  • Remove from heat and let steep ten minutes; remove tea bags.
  • Allow brine to cool.
  • Add chicken wings to brine in a container or bag for marinating; brine for 6 hours or overmight.

Prepare Glaze:

  • Bring ingredients for glaze to a boil in a small saucepan.
  • Reduce heat to low, and cook and stir until mixture reduces to 3/4 cup. Allow to cool.

Grill Chicken:

  • Heat grill to moderately hot.
  • Remove wings from brine and pat dry with paper towels.
  • Discard the brine.
  • Drizzle wings with oil and toss to coat evenly.
  • Wipe grill grates down with oil or nonstick grilling spray.
  • Grill chicken until it is 165F near the bone.
  • Toss chicken with half the sauce and return to grill, basting with remaining sauce until it sets and sticks well.


From the kitchen of palatablepastime.com
Keyword chicken wings