When it comes to buffalo wings, nothing goes better than beer. So it was only natural to add beer as an ingredient for the wings. The beer makes the chicken moist and allows the meat to fall off the bones. I’ve put together a recipe that anyone can make. Just shake and grill! I like my wings spicy, so I added cayenne pepper and extra paprika to another batch and it came out great.
- 8 wings (this will give you 16 buffalo wings)
- 1 bottle of beer (used Stone Cali-Belgique IPA)
- 1/2 c brown sugar
- 1 t sea salt
- 1.5 t fresh cracked pepper
- 1.5 t paprika
- 1.5 t garlic powder
- 1/4 c hot sauce (used sriracha a.k.a. rooster sauce)
- 1/4 c unsalted butter
Separate wings at joints with large knife. Discard tips. Rinse and pat chicken dry with paper towel. Combine wings, beer, and sugar in a gallon ziplock bag and refrigerate for 30 minutes. In a second ziplock bag combine salt, pepper, paprika, and garlic powder. For spicier wings, add more paprika or cayenne.
When 30 minutes is up, remove the chicken from bag (discard brine) and pat dry with paper towel (or be lazy like me and just shake them dry) and place into second bag. Shake until chicken is evenly coated. Bake at 350* for 35 minutes or until chicken reaches 165º.
We opted to grill the wings at medium flame for 40 minutes. Enjoy dry, wet, or a combination of. To make wet wings, combine hot sauce and butter in sauce pan over low heat. Then simply toss wings in sauce until evenly coated. Enjoy these with a side of ranch, blue cheese, carrots, and/or celery sticks. Don’t forget a pint of beer!