SPONSORED POST: Beer Marinated Chicken Wings

 For my next New Belgium beer recipe experiment, I decided to make one of my beloved foods, chicken wings, for the first time. I browsed the internet for recipes and saw that alot of people were making sake marinated wings. So I have beer, and I'm supposed to cook with it or use it somehow, and its not like sake at all but let's just give it a shot I told myself with my zero chicken wing experience...Could this be another onion ring or cocktail shrimp failure?

Most of the recipes I saw required marinating the wings in sake, soy, and ginger for 5 minutes. I decided to just put my chicken wings and beer in a pan and cook on low heat for about 10 minutes. For an added kick, I rummaged the fridge and found Korean ddukkbokki (rice cake) pepper paste which can be boiled with chicken stock when making rice cakes. One bottle of Ranger India Pale Ale, 1 tray of chicken wings (about 16 wings), 2 tablespoons of ddukkbokki pepper paste cooked on low, covered for 10 minutes, rotating the wings every so often.

about 10 minutes later, everything's boiling down. The wings are definitely cooked by now and everything smelled like beer and I worried that my wings would taste terribly bitter.

I took the wings out and put them on a paper napkin to strain. Then I seasoned generously with salt and pepper on top. I rubbed the wings together and massaged the seasoning onto the skin. Then everything went onto a foil lined baking sheet. I broiled about 5 minutes on each side. Then as an experiment, I coated half the wings with J.E.S. Korean BBQ sauce (found at Safeway) and continued broiling for 5 minutes on each side.

TA-DA!!! These are the delicious looking and delicious tasting wings with BBQ sauce.

Regular salt and pepper on the left of the chopsticks, coated with BBQ sauce on the right. 

OVERALL IMPRESSION

I'm really proud of myself and very surprised that this turned out well. First of all, cooking with beer just sounds like a terrible idea because beer is already bitter and the thought of boiling off any moisture leaving just bitterness left is worrisome. While I did still taste the flavor of beer on the inside of the wings, it was a nice subtle taste. Next time though, I won't be using IPA. Fat Tire will probably work better because its lighter. There's already so much going on with the pepper paste, the heavy salt and pepper, and the BBQ sauce that there's no need for a heavy beer. Thirdly, next time I will do the plain salt and pepper wings instead of the BBQ sauce on top. You know me, I always have to add a little extra oomph but in this case, the good ole classic is better. I'm still looking for a better substitute for the rice cake pepper paste. It doesn't quite go with this dish but I did taste it when I got to the inside of the wing so I do like that it marinated all the way in.

THANKS NEW BELGIUM BREWING COMPANY FOR SPONSORING! 

REVISED RECIPE:

1 tray of chicken wings, cleaned

1 bottle of New Belgium Beer (I suggest using Mighty Arrow or Fat Tire)

Hot sauce or pepper paste

salt and pepper

BBQ sauce (optional)

1. Simmer the wings on low heat in 1 bottle of beer and 2 tablespoons of hot sauce or pepper paste for about 10-15 minutes, depending on how marinated you want it to taste.
2. Remove from liquid and pat them dry with a paper towel.
3. Rub generously with salt and pepper
4. Lay on foil lined baking sheet and broil for 5 minutes each side at 400 degrees. You could do more for a crispier taste. Optional: spread BBQ sauce on top and continue broiling for 5 minutes each side.  
5. Done!