Recipe courtesy of Russian River Pub
BBQ Chicken Wings
- Level: Intermediate
- Yield: 2 to 3 servings
- Total: 2 hr 35 min
- Active: 20 min
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.