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Wings: Maple, Beer & Chile Glazed Chicken Wings

Source of Recipe

Daniel Bruce


Recipe Introduction

"Sounds like a lot of work, but it’s actually quite easy. However, it requires a little time in the oven so you have to make it at home before the game (in a pinch, you could finagle a way to cook the wings on closed grill in the parking lot). When the wings and dipping sauce are done, store in airtight containers, pack in the cooler and bring to the game. "

List of Ingredients

3 quarts of water
3 pounds chicken drummettes
1 cup Vermont maple syrup (the real stuff; the label should say 100 percent pure maple)
1/2 cup Sam Adams Boston Lager or another New England Bee
1/4 cup sambol (Sri Lankan chilis) or red chili paste
3 Tablespoons corn starch
3 Tablespoons water
3 Tablespoons malt vinegar
11 /2teaspoon salt
1 bunch chopped scallions


Recipe

Bring 3 quarts of water to boil. Add salt and chicken drummettes and simmer for 5 minutes, then remove and cool. In 1-quart saucepan bring to boil malt vinegar, beer, maple syrup and chili. Dissolve cornstarch in 3 Tablespoons of water and whisk into maple syrup sauce. Simmer 1 minute and remove. Preheat oven to 400 degrees. Dip wings into sauce and place onto buttered cookie sheet. Bake for 8 minutes. Remove and serve topped with scallions and a side bowl of sauce for dipping. Salt to taste. Cut down on the chili paste if you desire less spice.