The Beerista's honey, black pepper chicken wings made with your favorite Belgian-style tripel are perfect for your next football tailgate or barbecue.
- 5 lbs chicken wings (drums & flats separated, tips removed)
- 1 Tbsp melted butter, unsalted
- 2 Tbsp canola or vegetable oil
- salt and pepper
- 12oz Belgian-style tripel
- 1 tsp freshly ground black pepper
- 1/2 tsp coriander
- Pinch of salt
- 1/2 cup honey
- 2 garlic cloves, crushed
- Pre-heat your oven to 400°F. Put all the sauce ingredients, including your Belgian-style tripel of choice, in a saucepan over high heat and bring to a boil.
- Lower the heat to a simmer and reduce the sauce until it is down to about ½ cup, 45 minutes - 1 hour, stirring occasionally.
- Next, put the butter, oil, salt and pepper in a large bowl. Add in the wings and toss to coat them.
- Prepare a baking sheet (or two) by lining with foil and placing a wire baking rack on top. The rack helps the wings get crispy.
- Put the wings on the rack and bake for 50 - 55 minutes, until crispy and golden brown. Turn the wings halfway through baking.
- Once your sauce is reduced, remove from the heat and allow it to cool. It will thicken a bit as it cools.
- When the wings are done, place the sauce in a large bowl, add the wings and toss well to coat them evenly. At this point, you can serve the wings as is or place them back in the oven on the wire rack to cook for a few more minutes, caramelizing the sauce and making them less sticky/messy. It is really a personal choice. I prefer them baked for a few minutes after saucing.
- To do this, once the wings are coated, line them back up on the wire rack and place them back in the 400°F oven for 5-8 minutes. Turn and brush the wings with additional sauce left over in the bowl halfway through. You can always throw a few back in the oven to test it out and see which you like better before committing to the whole batch.
- * You can make the sauce three days in advance and keep it covered in the refrigerator until you are ready to use.
Whether it's breakfast or brunch, beer is a great addition to your favorite weekend meal. You're sure to be the most popular breakfast on the block!Read More
Backyard BBQ season is in full swing. Grab a craft beer (and the charcoal) for these quintessential, fire-kissed favorites. It’s time to craft beer and grill. Backyard BBQ: Craft Beer and Grill was last modified: May 21st, 2018 by Andy SparhawkRead More
From french fries to potato salad, the recipes in this collection celebrate everyone’s favorite tuber. Beer is a perfect ingredient to use with potatoes, and in most cases your favorite beer can be substituted for any liquid addition in your recipe. Always remember to match intensities with cooking with craft beer. Stronger food flavors can handle and match bigger beer …Read More
Tacos make any day better, but especially Tuesdays. Beer is a popular addition to many fish batters as the carbonation creates a light and airy batter that perfectly highlights the light and flaky texture of fish. Fish is delicate, so remember to stick to lower ABV beers with lighter flavor profiles. Lagers, pale ales and session ales are a great choice when making …Read More