Susan Sampson, who recently did an article on wings that I may or may not have over-reacted to, brings us Microbrew Chicken Wing.
"Adapted from Wings Across America: 150 Outrageously Delicious Chicken Wing Recipes by Armand Vanderstigchel.
These are unusual as well as tasty, tender, greasy and sticky – what more could you want from wings?
Use beer from your favourite microbrewery or cheat with a regular brand.
1/2 tsp each: garlic powder, dried thyme, paprika, salt, pepper
1/4 tsp caraway seeds
2 tbsp vegetable oil
2 lb (900 g) trimmed, halved wings (about 25 wingettes and drumettes)
1/2 cup diced yellow onion
1/4 cup diced red onion
3/4 cup beer
1/4 cup chicken stock
1 tbsp each: white vinegar, apple juice
1 tbsp brown sugar
1 tbsp unsalted butter
In small bowl, stir together garlic powder, thyme, paprika, salt, pepper and caraway.
Heat oil in 12-inch skillet on medium-high until shimmery. Add wings in single layer. Sprinkle with spice mixture. Fry 5 to 8 minutes, until browned and crusted, turning occasionally after wings loosen from pan.
Add onions. Cook, stirring gently, until tender, about 2 minutes.
Add beer and bring to simmer. Add stock, vinegar, apple juice and brown sugar. Turn heat to medium-low and simmer 8 to 10 minutes, until wings are tender. Use tongs to remove wings to platter.
Whisk butter into sauce. Return wings to pan. Stir gently to coat with sauce. Transfer to serving platter.
Makes 4 servings.
Star-tested by Susan Sampson
These wings are certainly interesting sounding. Frying the wings, then simmering in beer broth is definitely a unique way to cook the wings. Has anyone else tried these?
Thanks Teena for the link!