My friends and I have been playing around with chicken wing recipes lately. I of course always try to find the beer inspired recipes whenever we are cooking something up! My friends are not so focused on beer inspired… not that they aren’t the first in line when I serve up some of my beer recipes however! They are still talking about the chocolate stout cookies I made awhile back, wishing for more to be made!
I found this recipe for Chili Lime Chicken Wings from The Beeroness. The Beeroness does a great job reinventing recipes by not only adding beer, but highlighting the flavors with the beer. This recipe I adapted slightly from her instructions, however you can find the original recipe here if you want to see it.
The ingredients you will need are:
12 ounces pale ale
3 tablespoons tomato paste
3 tablespoons fresh lime juice
1 tablespoon chili powder
½ tablespoon salt
½ tablespoon smoked paprika
½ tablespoon garlic powder
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons red chili sauce
2 pounds chicken wings
First take all the ingredients except the chicken and add them into a bowl. Whisk them and add to a zip lock bag.
Next add the chicken to the bag and marinate in the fridge for a minimum of 3 hours.
Here is where I “veered” of course. The original recipe recommends to prep the marinated chicken on a baking sheet covered in tinfoil. Then take the rest of the marinate and put in a sauce pan, heating it until it thickens. Brush the marinate on the chicken and bake, rotating and brushing on the marinate every 10 minutes until they chicken is cooked (about 30 minutes)
I never got the marinade to really thicken up so my recommendation is to get it as thick as you can and then let it cool, put it back in the marinating bag with the chicken overnight. The sauce adheres to the chicken much better than brushing it on (I tried it both ways – hence my recommendation). Shake the bag before taking the chicken out and it should be enough sauce on the wings to not have to fuss with the chicken again while baking the wings.
The chicken will then cook at 400 degrees for 30 to 40 minutes until chicken juices are clear. Be sure to line a cookie sheet in tinfoil and spray with cooking spray before laying the chicken out to prevent them from sticking.
Let me know if you try this recipe out and if you used the original cooking method or did you have a marinating issue like I did?