Blood orange and cranberry beer chicken wings

Preparation :24h Cooking :45 min
Difficulty :easy
Servings :4

This delicious creation was made on request by my good friends at Unibroue. They needed a fresh and original recipe to go with their new beer, the Éphémère cranberry. After drinking a couple of these gems, I started drafting some ideas!

Ingredients

  • 1 Éphémère cranberry beer from Unibroue of 375ml, room temperature
  • 1 tablespoon brown sugar + 2 teaspoons for the sauce
  • 1/4 cup soya sauce
  • 6 garlic cloves, finely chopped
  • 2 tablespoons sriracha
  • 2 tablespoons grated blood orange zest ( or regular )
  • 1 cup fresh blood orange juice, about 2 oranges ( or regular )
  • About 25 chicken wings, uncooked
  • Salt and pepper
  • 1 teaspoon of corn starch, diluted in 1/4 cup cold water

Preparation

  • In a big bowl, throw 1/2 cup of the beer and add the rest of the ingredients except for the wings and corn starch. Season with salt and pepper then stir well.
  • In a big tupperware container, toss in the chicken wings and add the marinade. Close the container then shake shake shake. Refrigerate for 24 hours, shake from times to times.
  • Pour the rest of the beer in a bowl and stir well to make it foam. Leave on the counter until the next day.
  • When ready to cook, preheat oven at 400°F.
  • Drain the chicken wings BUT KEEP THAT DELICIOUS JUICE FROM THE GODS. Reserve wings in fridge.
  • In a saucepan at medium-high heat, combine the marinade with the foamless beer and bring to a boil. Add 2 rounded teaspoons of brown sugar with a good splash of sriracha then stir well. Lower heat and simmer for about 8 minutes.
  • Add the corn starch mix in the sauce then stir well. Reduce until the sauce thickens enough to stick to the back of a wooden spoon (about 10-12 minutes ). Remove from heat and set aside.
  •  On two cooking sheets, spread the wings on one layer and brush them with the sauce!
  • Throw in the oven and cook until wings are golden brown and crispy, border line burned, about 45 minutes. Flip midway. Repeat basting every 5-10 minutes. Serve with a homemade coleslaw and a cold beer!

***I did this recipe in the oven but it can easily be done on the BBQ. Simply sear the wings on a hot BBQ for nice grill marks and then cook with indirect heat for about 25/30 minutes or until cooked through.***

Created with Sketch. COOK MODE

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Our wine stewards suggest

+- 15$ Montes Sélection Limitée Pinot Noir 2013

The pinot often emits notes of orange peels. This one will pair the right way with the spicy notes of this recipe.

+- 30$ Gloria Ferrer Carneros Pinot Noir 2010

The californian house Gloria Ferrer is mostly known fot it's sparkling wine, but they also produce excellent reds.

El Diablo, Microbrasserie du Lièvre

El Diablo is an English-inspired barley wine with notes of caramel, barley sugar and candied oranges, which will support the notes of orange and caramel in the wing lacquer. The residual sugar in the beer makes it a naughty partner! Watch out for diabetes!

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