Ep. 31 | Sticky Stout Chicken Wings

Sticky Stout Chicken Wings

Ingredients:

Chicken Wings:

• 2 lbs of chicken wings, split at the joint and tips removed
• Salt, to taste

Marinade:

• 1 cup stout beer (choose a flavorful dark stout)
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 3 tbsp Szechuan peppercorns, crushed
• 2 tbsp honey or brown sugar
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tsp red chili flakes (adjust to desired heat level)
• 1 tbsp apple cider vinegar

Garnish:

• Toasted sesame seeds
• Thinly sliced green onions
• Additional red chili flakes (optional)

Instructions:

Marination:

1. In a large bowl, combine all the marinade ingredients and mix well.
2. Add the chicken wings to the bowl, ensuring they are all submerged in the marinade. Let them marinate for at least 3 hours, preferably overnight in the refrigerator.

Baking the Wings:

1. Preheat the oven to 425°F (220°C).
2. Remove the wings from the marinade and pat them dry. Reserve the marinade for the sauce.
3. Line a baking tray with aluminum foil and place a wire rack on top. Arrange the marinated wings on the rack.
4. Bake for about 25-30 minutes, turning once halfway through, until they are crisp and golden.

Sauce:

1. While the wings are baking, pour the reserved marinade into a saucepan. Bring it to a boil and then reduce to a simmer. Let it cook until the sauce has reduced by half and has a syrupy consistency.

2. Once the wings are done baking, transfer them to a large bowl. Pour the reduced sauce over the wings and toss to coat them evenly.

Garnish and Serve:

1. Plate the wings and sprinkle generously with toasted sesame seeds and thinly sliced green onions. For an added kick, sprinkle some more red chili flakes.
2. Serve immediately.