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). 🙂
SPICY BROWN ALE-BRINED WINGS
- 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.