Beer barbeque chicken wings with Fernie Brewing ISA

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.

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Ingredients:

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

Process:

1) Put the chicken wings in a glass bowl and pour the beer over top, cover and refrigerate at least 6 hours or overnight.

chicken wing beer brine
2) Drain the chicken beer liquid and discard. Then toss the wings in salt, pepper and the spices. Return to the fridge.

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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.

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5) Cook for 20 minutes, flipping once halfway through cooking.

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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!

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