Recipe: Spicy Brown Ale-Brined Wings

Posted September 12, 2012 by Michelle in Extras, Recipes / 0 Comments

Liz forwarded this delicious recipe along with this note:  “Rob Freitag, the French trained chef / owner of The Local Brew Pub of the Stewart Realty series sent this recipe because he knows that I am hopeless in the kitchen (which I am NOT; I just hate cooking).  🙂


  • ½ cup brown sugar
  • ½ cup kosher salt
  • 24 ounces brown ale
  • 5 pounds chicken wings, cut into three sections, small tips removed
  • 1 cup butter
  • 2 tablespoons minced garlic
  • ¼ cup minced fresh jalapeños (or a mix of habaneros and jalapeños)
  • ½ cup (or more) hot pepper sauce
  • ½ cup Sriracha or Asian sweet-hot chile sauce
  • Pinch ground cinnamon
  • 1 teaspoon finely ground black pepper
  • 24 bamboo skewers, at least 10 inches long, soaked in water
  • 2 tablespoons black or toasted sesame seeds for garnish (optional)

Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill for 1½ up to 8 hours.

Melt butter in large skillet, and add garlic and jalapeños.  Sauté over low heat until jalapeños are tender, about 6 minutes. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth.

Prepare grill. Drain wings from brine, pat dry with paper towels and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly and sprinkle with sesame seeds.

Makes 6 servings.

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