Notes: It’s important to have a good kitchen exhaust fan for this recipe as it does “smoke”.
Rinse chicken pieces and pat them dry.
Place garlic, ginger, honey, soy sauce and apple cider vinegar in a blender and process for 20 seconds to create a marinade. Pour marinade into a large baking pan. Add chicken pieces and toss to coat with marinade. Cover pan and refrigerate at least two hours.
Line a large roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil. Place a cake or wire rack in the pan and arrange the marinated chicken pieces on top of the rack. Cover tightly with a lid or extra foil.
Set the pan over high heat for 30 minutes. Remove the pan from the heat and resist the urge to lift the lid or foil cover off the pan. Keep the wings covered for 20 more minutes so they have time to infuse with the tea smoke created by the high heat. For more browned, crisp chicken pieces, coat with a little sesame oil, set on a foil lined baking sheet, and roast in a 200 degree oven for about 5 minutes.
Serve with sprinkled sesame seeds. Great with peanut or mustard sauce.