Baked Beer-Barbecue Wings with Tangy Dijonnaise Dipping Sauce

Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.
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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 6
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Ingredients

Dipping Sauce:

1/2 cup mayonnaise

3 tablespoons Dijon mustard

Zest and juice of 1 lemon

1/2 clove garlic, finely grated

Kosher salt

Wings:

Vegetable oil, for the baking sheets

4 pounds split chicken wings, wingtips removed

Kosher salt and freshly ground black pepper

12 ounces beer

1/2 cup barbecue sauce

2 tablespoons light brown sugar

2 tablespoons chipotle hot sauce

Directions

  1. Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.

For the wings: 

  1. Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
  2. Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  3. Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
  4. Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.