Instructions

If planned, you can marinate the chicken wings overnight. The longer they marinate, the more of the beer flavor they get. I used Midtfyns Bryghus Wheat beer (Not in assortment anymore) and it was a very good result.

Method steps

Instructions

  1. Wash the chicken wings under cold running water and dry off with some paper towels. Optionally, you can divide the wings into 2. Put the wings in a bowl and pour the beer over. Let it marinate for 12-24 hours in the fridge.
  2. Soak hickory for 1 hour.
  3. Put salt, pepper, paprika and chili powder in a bowl (used for a rub).
  4. Pour wings into a colander and dry with paper towel. Put the wings in a big bowl and pour the rub over and mix well. Then pour olive oil over and mix well again.
  5. Turn on the grill. It must be indirect grilling. On a gas grill, first turn up the heat on high. Insert smoking box. When it starts to smoke, turn heat down on medium.
  6. Place wings on a wire rack over a drip tray. The wings must lay in indirect heat and not directly over the burners. Grill the wings for 30-40 minutes until golden brown. You can cut the thickest part of the wing o check if they are finished. There must not be any traces of blood.
  7. Melt butter in a small pot and mix in sriracha and hot sauce.
  8. Place wings in a bowl and pour over the sauce. Mix well. Sprinkle chopped cilantro and serve! NB! Remember napkins!

 

The full recipe with ingredients and measurements can be found here:

Jan Erik fra Øl Mad og Folk

Jan Erik has 15 years of experience with social media, blogging but most importantly, he is the author of the cookbook Øl I Mad (Translation: Beer in Food).

Jan Erik is present in the beer world through his blog Øl, Mad og Folk (Translated: Beer, Food and People) and with his podcast “Mød Bryggeren” (Translation: Meet the Brewer).

Jan Erik is also the writer of the blog Gule Gardiner og Klassikere (Translation: Yellow Curtains and Classics) which he has written for the past 7 years. In this blog, he reviews taverns with the characteristic yellow smokey curtains that bear many years of history.

Shortly said, Jan Erik is a well-versed man in both the food and beer world.