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.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6
Share This Recipe
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6
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
- Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
For the wings:
- Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
- 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.
- 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.
- Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
