Name: BBQ Chicken Wings
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 2 to 3 servings
Ingredients: 24 ounces light lager, preferably Coors Light; One 12-ounce bottle pale ale, preferably Sierra Nevada; 1 quart apple cider; 1 cup molasses; 1/2 cup fresh minced garlic; 1/2 cup hickory liquid smoke; 1/2 cup Worcestershire sauce; 1/4 cup chopped yellow onion; 2 ounces creamy hot horseradish; 1 tablespoon Dijon mustard; 1 tablespoon sriracha; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; Half a 10-pound can ketchup; 2 cups brown sugar; Oil, for frying; 10 chicken wings, separated into flats and drummettes; Bleu cheese or ranch dressing and celery sticks, for serving

Directions

Special equipment:

a deep-fryer

Combine beers, cider, molasses, garlic, liquid smoke, Worcestershire, onion, horseradish, mustard, sriracha, salt and pepper in a large pot to boil and reduce down by about half, about 1 1/2 hours.
Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes.
Bring oil to 350 degrees F in a deep-fryer.
Fry wings until cooked through, 10 to 15 minutes. Let the oil drip off a bit, then toss in the sauce. Served with bleu cheese or ranch and celery in the red basket with a paper lining.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Russian River Pub, Forestville, CA

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BBQ Chicken Wings

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