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VERMONT MAPLE, BOSTON BEER, SPICY GLAZED




Source of Recipe


Chef Daniel Bruce,


List of Ingredients




3 lbs Chicken Drummettes (Wing Base)
1 cup Maple Syrup
½ cup Sam Adams Lager or another New England Beer
¼ cup Sambol or red Chili Paste
3 tbs Cornstarch
3 tbs Water
3 tbs Malt Vinegar
11/2 tsp Salt
1 Bunch Chopped Scallions



Recipe



Bring 3 qts of water to boil, add 2 tbs. Salt and chicken drumettes, simmer for 5 minutes, remove and cool.
In 1 qt saucepan bring to boil maple syrup and chili, dissolve cornstarch in 2 tbs 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 boil of sauce for dipping.
Note, adjust chili if less spice is desired.