World of Beer: Brian Morin's Beer Cuisine - Beer-B-Q’d Honey Brown Wings

Stephen Beaumont's World of Beer May 2008

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Details

Beer-B-Q’d Honey Brown Wings

May 11, 2003 -- Beer, honey and hot peppers give these chicken wings just the right balance from the charred flavour of the barbeque in this carefree summer lick smacking dish.

5 lb. (1.8 Kg.) Jumbo Chicken wings
12 oz. (350mL) Honey Brown Beer
1/4 cup (60mL) Dijon Mustard
1/4 cup (60mL) Honey

Marinated chicken wings in honey brown ale, Dijon mustard and honey for at least 24 hours before grilling.

Grill chicken wings on a medium-low barbeque grill turning every 3 to 4 minutes until wings are golden brown and crispy, approximately 10 -12 minutes. Place in a large bowl and add half of the honey brown butter sauce to the bowl. Toss until the wings are thoroughly and evenly coated. Sprinkle on your favourite steak spice and toss again.
Serve right away

Serves 8 (approx four dozen wings total)

Honey Brown Butter Sauce

1/2 lb. (225 g.) Butter, un-salted
1/2 tbsp. (7.5 mL) Garlic, finely diced
1/4 cup (60 mL) Onions, finely chopped
1/4 cup (60 mL) 35% cream
1/2 cup (120 mL) Chipotle Peppers
1/2 tsp. (2.5mL) Steak Spice (your favourite)
2 tbsp. (30 mL) Honey
1/4 cup (60mL) Honey Brown Beer

Heat 1/2 oz. of butter in a heavy bottomed pot, add garlic and onions - sweat off. NO COLOUR.

Add cream and bring to a hard boil for 10 minutes until almost reduced to a third, remove from heat and slowly add butter until fully incorporated stirring constantly throughout the process. (Do not allow butter to separate). Add remaining ingredients and then blend with hand blender until thick and emulsified.

Do not allow sauce to get to hot or mixture will split.

Enough for two wing recipes (store in the fridge until needed)

Search The Real Beer Library For More Articles Related To: honey brown ale, chicken, barbeque, wings

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