I know, I know, I just posted a different wings recipe the other day. If you choose to make both of these wing recipes you have a wing off. Which is exactly what I did at my house. These wings are less spicy than the chipolte wings I made the other day, but they are just as flavorful. The Belgian beer honey chicken wings recipe took a bit of preparation but it was well worth the effort as the chicken picks up the honey flavors and gives you a nice sweetness to enjoy.
This beer honey chicken wings recipe was inspired by The Beerista
You will need the following ingredients to make this recipe:
For the Wings
5 lbs chicken wings
1 tablespoon melted butter (unsalted)
2 tablespoon vegetable oil
salt and pepper
For the Sauce
12oz Belgian-style tripel
1 teaspoon freshly ground black pepper
1/2 teaspoon coriander
Pinch of salt
½ cup honey
2 garlic cloves (crushed)
You can start with making the sauce first. Take all of the ingredients and place them in a sauce pan, bringing to a boil. Reduce the heat and simmer for about 45 minutes. You will want to reduce the liquid to about a 1/2 of a cup. Set aside the sauce until the wings are done cooking.
Next line a baking sheet with aluminium foil and place a drying rack over the top of the foil.
In a plastic bag add the melted butter, vegetable oil, salt and pepper. Drop the wings into the bag and shake them until the wings are coated. Place the wings on the drying rack/baking sheet and place it in a 400 degree oven for 50 to 55 minutes. You will want to rotate your wings half way through the baking.
Once the wings are done cooking drop them into the sauce, coating the wings. The original recipe recommended placing the wings back on the drying rack/baking sheet and baking for an additional 8 to 10 minutes. It will crisp up the coating and make the wings less sticky. This is the route I took as I did not want sticky fingers. Although I am sure Boomer and Jovi would be more than happy to resolve that problem for me!