Microbrew Wings from the Toronto Star

Teena over at It's All About Me sent me a link a little while ago about a chicken wing recipe from the Toronto Star. It was supposed to go up last week before Thanksgiving, but things got busy and, well, its catch up night tonight.


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.

INGREDIENTS
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

DIRECTIONS

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
ssampson@thestar.ca"

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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!