Here is another recipe from the wing cookbook I am working on. The title is still a work in progress, but it tells you the main ingredient: beer. This was adapted from beer-can chicken and a traditional buffalo wing recipe. This recipe cooks the wings on the stovetop in a cast iron skillet. I serve this with either tzatziki or blue cheese.
Ingredients
2 lbs of chicken wings, cut into the mini drumstick and the flipper; it is easier to cook apart.
Sauce
1 large can or bottle of beer; I use an IPA
1/3 cup of Honey
1/4 cup of Louisiana Hot sauce
1/4 cup of soy sauce
1/4 cup of apple cider vinegar
1 tablespoon of garlic powder
1 tablespoon of onion powder
Salt and Pepper to taste
Cooking
Avocado Oil
Directions
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper.
In a large bowl, place the sauce ingredients and whisk to combine. Remove 1/2 cup of the sauce and set aside. Place wings in a bowl and toss them at room temperature for thirty minutes, tossing a few times during the marinating.
Place a large cast iron skillet over medium-high heat, coat the bottom with oil, and once shimmering, start the cooking. Note: you will need to repeat this during the cooking process
Working in batches, place wings in a skillet and cook for about seven to ten minutes on each side. Just before removing, spoon some of the marinade sauce on them and saute until the sauce is gone. Place on prepared baking sheet and place in oven to keep warm. Repeat until all wings are cooked.
Serve with the reserved sauce and the dipping sauce of choice.