Beer brine is a great way to tenderize and flavour meat, and a hoppy beer is especially good as the flavour still comes through a little after cooking. I would have also added some beer to the sauce but, full disclosure, I left it on the stove to boil down and when I came back it had all evaporated! So, if you wish you can save some of the beer after marinading and put a bit into the barbeque sauce.
1 kg chicken wings (about two dozen, drums and wings separated)
1 can India Session Ale (I used Fernie Brewing’s Slingshot Session IPA)
1 tsp Paprika
1/2 tsp cumin
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp corn starch
1/4 cup barbeque sauce
1) Put the chicken wings in a glass bowl and pour the beer over top, cover and refrigerate at least 6 hours or overnight.
2) Drain the chicken beer liquid and discard. Then toss the wings in salt, pepper and the spices. Return to the fridge.
3) Heat the oven to 425 degrees Fahrenheit.
4) When oven is heated, toss the wings in corn starch and lay onto a greased baking sheet.
5) Cook for 20 minutes, flipping once halfway through cooking.
6) Remove from the oven and place into a large bowl, toss with the barbeque sauce, return to the oven and bake a further 10 minutes. Serve with napkins, they’re messy!