Beer-brined chicken wings are to die for! I swear it is true. These little wings have so much flavor.
I am pretty new to brining. I have read about it and seen many mouth watering photos of Thanksgiving turkeys that have been brined. It seemed that was all I was seeing on Pinterest for a while.
Big and I took the plunge and brined our turkey last year. Let me tell you. It was fantastic and I know we will be doing it again this year. If you are not familiar with brining, it is easy to do. You soak your food, usually poultry, in a salt water solution prior to cooking it. The end result is a moist and delicious turkey every time.
I love reading cookbooks and trying out new recipes. Chef Kurt Beecher Dammeier begins the book by telling his story and how he moved toward eating foods that were not processed. Something that I am very impressed with is his passion to help people eat better and be healthier.
Chef Kurt began an organization, Beecher’s Pure Food Kids Foundation to teach kids how to make healthy food choices. His theory is “that ten and eleven year olds can be the most effective change against for the whole family”
The recipe I chose to share with you today is for Beer-Brined Chicken Wings. You will notice that the recipe I have shared below has a Red Fresno Sriracha sauce mentioned in it. I was unable to find red fresno peppers, so I used a regular sriracha sauce. The wings were still great, but I know they would have been so much better with a homemade sauce.
How to make Beer-Brined Chicken Wings:
- 4 cans beer, preferably lager (12 ounces each)
- 6 TBL kosher salt
- 3 TBL brown sugar
- 3 to 4 pounds chicken wings, separated into drumettes with tips discarded (We leave them on)
- 1 TBL cornstarch
- Sriracha sauce
- To make the brine, in a large saucepan, bring the beer, salt and sugar to a simmer.
- Watch closely when the beer nears a boil; it can foam up and over the edge of the pan.
- Use a spoon to stir the bubbles down. Simmer for 3 to 4 minutes. Remove from the heat, pour into a large bowl (large enough to hold the chicken wings and liquid) and cool. The brine can be made a day ahead and refrigerated.
- Combine the brine and the chicken in the large bowl and refrigerate for 1 to 2 hours, but no longer. Remove the chicken, rinse, and pat dry with paper towels.
- Preheat the oven to 500 degrees.
- In a large bowl, toss the chicken wings with the cornstarch. Spread the wings on a slightly oiled baking sheet. Bake until well browned and cooked through, 15 to 20 minutes, flipping the wings halfway through the cooking time.
- In a clean, large bowl, toss the cooked wings with the Red Fresno Sriracha (recipe in the book) and return to the baking sheet. Continue to bake for 3 to 5 minutes
Here is some good news! I am giving away a copy of this wonderful cookbook. It is easy to enter. Just fill out the form below and check your inbox. You may just be the winner!
There are so many mouth watering recipes in this book, I know I will be using it often. The recipe I am sharing with you is one that I knew Big would enjoy.
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