Recipe courtesy of Russian River Pub

BBQ Chicken Wings

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  • Level: Intermediate
  • Total: 2 hr 35 min
  • Active: 20 min
  • Yield: 2 to 3 servings
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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


Special equipment:
a deep-fryer
  1. 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.
  2. Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes.
  3. Bring oil to 350 degrees F in a deep-fryer.
  4. 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.