Here’s a game day chicken wing recipe adapted from Lucy Saunders which uses Sprecher Pub Ale and is deee-lish. Since we found this in the Chicago Tribune archives, we had to edit it because the beer pairing selection didn’t exhibit enough respect for Wisconsin beers. Our suggestion: Pair with your favorite Sprecher beer and yell GOPACKGO!!! while you enjoy these during Super Bowl XLV.
Posted by Carol Mighton Haddix and Josh Noel
For the wings, try this recipe from the Tribune’s archives, originally adapted by cookbook author Lucy Saunders from a grilled version (hey, if you want to brave the frigid outdoors, go ahead and grill ’em). She suggested using Sprecher Pub Brown Ale for the brine.
Ale-brined chili wings
Prep: 25 minutes
Marinate: 4 hours
Cook: 30 minutes
Makes: 6 servings
2 bottles (12 ounces each) brown ale
1/2 cup each: brown sugar, coarse salt
5 pounds chicken wings, tips removed, cut into two sections
2 sticks (1 cup) butter
4 each, minced: garlic cloves, jalapenos
1/2 cup each: Asian sweet hot chili sauce, hot pepper sauce or more to taste
1 teaspoon finely ground black pepper
1/8 teaspoon ground cinnamon
2 tablespoons black or white sesame seeds, optional
1. Reserve 1/4 cup ale for chili sauce. Whisk together brown sugar, salt and the remaining ale in a large bowl until dissolved. Add wings, stirring to coat. (You may need to put a plate over the bowl so that the chicken is completely submerged in brine.) Cover; refrigerate 4-8 hours.
2. Melt the butter in a large skillet over low heat; add the garlic and jalapenos. Cook, stirring, until jalapenos are tender, about 2 minutes. Stir in the chili sauce, hot pepper sauce, black pepper and cinnamon. Heat to a simmer; cook 3 minutes. Transfer to a blender; add reserved ale. Puree until smooth; reserve.
3. Heat oven to 400 degrees. Drain wings from brine; place on shallow baking pans. Cook, turning once, until brown and crispy, about 30 minutes. Arrange wings on platter; sprinkle with black sesame seeds. Serve chili sauce in ramekins for dipping.