Beer-Marinated Chicken Wings

Beer-Marinated Chicken Wings

Get game-day ready with this ultimate tailgating or “home-gating” fare.

Beer-Marinated Chicken Wings
Makes 6 to 8 Servings
  • 2 (12-ounce) cans IPA beer
  • ⅔ cup apple cider vinegar
  • ¼ cup plus 1 tablespoon cane syrup, divided
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 5 pounds chicken wings, flats and drummettes
  • ¾ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Vegetable oil, for frying
  • 1 tablespoon kosher salt
  1. In a large bowl, combine beer, vinegar, 1 tablespoon cane syrup, onion, and garlic. Add wings to mixture, stirring to coat. Cover and refrigerate overnight.
  2. Drain wings, reserving 1½ cups marinade. Discard remaining marinade, onion, and garlic.
  3. In a medium saucepan, bring reserved marinade, ketchup, remaining ¼ cup cane syrup, Worcestershire, mustard powder, black pepper, and red pepper to a boil over medium heat. Reduce heat to low and cook, stirring frequently, until thickened and coats the back of a spoon, about 30 minutes. Let cool completely.
  4. In a Dutch oven, pour oil to a depth of 2 inches and heat over medium heat, until a deep-fry thermometer registers 350°.
  5. Working in batches, fry wings until golden brown, crisp, and an instant-read thermometer registers 165°, 8 to 10 minutes. Drain on a wire rack or paper towels. Sprinkle with salt. Transfer wings to a large bowl; pour sauce over wings and toss to coat. Serve immediately.



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