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Chicken Wings
David Ross

Course: Appetizer | Beer Style: Pale Ale

Crispy Fried Asian Chicken Wings Made with Pale Ale

Red, White & No-Li Pale Ale abounds with American Citra hops and dry-hopping that results in a bounty of citrus and aromatic flavors with a touch of bittersweet notes. It's the perfect balance to deep-fried chicken wings and salty yet sweet Asian flavors. Born and Raised IPA balances bold, tart, aromatic flavors with the deep-fried chicken wings and a sweet, tangy note to the dipping sauce.

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Prep Time: 30 | Yield: 4


  • 12 chicken wing center sections
  • 1 cup Red, White and No-Li Pale Ale
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp. Mirin (Japanese sweet rice wine)
Sweet Soy Glaze
  • ¼ cup sweet soy sauce (Indonesian thick sweet soy sauce)
  • 2 tbsp. Red, White and No-Li Pale Ale
  • 1/2 cup Red, White and No-Li Pale Ale
  • 1/4 cup Mirin
  • 1 tbsp. low sodium soy sauce
  • 1 tsp. grated ginger
  • 1 tsp. minced garlic
  • 1 tbsp. sliced green onion
  • Dash dried red chile flakes
  • 1 ½ cups shredded iceberg lettuce
  • 1 tbsp. sliced green onions
  • Fresh lemon wedges
  • 1/2 cup corn starch
  • 1/2 cup all-purpose flour
  • 1 cup Red, White and No-Li Pale Ale
  • 1 tsp. each garlic powder, onion powder, paprika
  • 1/2 tsp. each salt and black pepper)
  • Vegetable oil for frying, (2 quarts to 1 gallon container will work)


  1. Start with the marinade. In a bowl, combine the ale, low-sodium soy sauce and Mirin. Add the chicken wings and toss, coating the wings with the marinade. Cover and refrigerate the wings and marinate for 2 hours.
  2. Sweet Soy Glaze
  3. Combine the sweet soy sauce and ale in a small saucepan and bring to the boil. Remove from the heat and let the glaze cool. Reserve for spooning glaze around wings and salad.
  4. Making the Salad
  5. While the wings are marinating, make the salad dressing. Combine the ale, Mirin, soy sauce, ginger, garlic, green onion, chile flakes and black pepper in a bowl and stir. Refrigerate the dressing until ready to serve.
  6. Just before serving, combine the shredded lettuce and green onions in a bowl and toss with ¼ cup of the dressing.
  7. Batter Directions
  8. Combine all the batter ingredients in a bowl and whisk. The batter should have a loose consistency. Add more ale if the batter is too thick.
  9. Heat the vegetable oil about 4" deep in a deep-fryer or heavy stockpot to 350. (I use a home deep-fryer and a one-gallon container of canola oil. A heavy stockpot would use about 2 quarts of canola oil).
  10. Take the wings out of the marinade and drain. Dip the wings in the batter and deep-fry until golden brown, about 5 minutes. Drain the wings on paper towels.
  11. Place a bed of the lettuce on a plate and place the wings on top. Drizzle some of the sweet soy glaze around the plate. Serve with fresh lemon wedges.

David Ross is a food writer, cooking teacher and has experience in national and local television and radio. In 2001, he appeared on "MasterChef USA on PBS," cooking his way to the final episode and he cooked on Sunday Morning Northwest-ABC 4 in Spokane for nine years. He's a regular contributor to "Spokane Forum" on AM 590 KQNT. David specializes in dishes using the bounty of The Pacific Northwest and the local craft beers in eastern Washington and north Idaho.

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