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Spicy Brown Ale Brined Wings

Source of Recipe


From "Grilling with Beer" by Lucy Saunders



List of Ingredients



• 1/2 cup brown sugar
  
• 1/2 cup kosher salt
  
• 24 ounces brown ale
  
• 5 pounds chicken wings, cut into three sections, small tips removed
  
• 1 cup butter
  
• 2 Tbsp minced garlic
  
• 1/4 cup minced fresh jalapeños (or a mix of habaneros and jalapeños)
  
• 1/2 cup (or more) hot pepper sauce
  
• 1/2 cup Sriracha or Asian sweet-hot chile sauce
  
• Pinch ground cinnamon
  
• 1 tsp finely ground black pepper
  
• 24 bamboo skewers, at least 10 inches long, soaked in water
  
• 2 Tbsp black or toasted sesame seeds for garnish (optional)
  






Instructions



1. Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill for 4 to 8 hours.
   
   
2. Melt butter in large skillet, and add garlic and jalapeños. Sauté over low heat until jalapeños are tender, about 6 minutes. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth.
   
   
3. Prepare grill. Drain wings from brine, pat dry with paper towels, and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes, or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly and sprinkle with sesame seeds.
   
   Makes 6 servings.