BEER & BUTTERMILK WINGS WITH SRIRACHA GLAZE
Recipe courtesy of Brett Hunt.
- 2 cups buttermilk
- 12 ounces Affligem Blond beer
- 2 tsp kosher or sea salt
- 1 tsp smoked paprika
- ¼ tsp cayenne
- ½ tsp cumin
- 1 tbs brown sugar
- 1 white onion, sliced
- 2 lbs chicken drumsticks or wings
- Cilantro, minced (optional)
For the glaze:
- ¼ cup Sriracha (minimize to about a tablespoon if you don’t want spicy)
- 1/3 cup brown sugar
- 1 tsp salt
- 2 cloves garlic, minced
- ¼ cup tomato paste
- ½ cup Affligem Blond beer
- 2 tbs fish sauce
- 1/3 cup mirin
- In a large bowl, whisk together the buttermilk, 12 ounces of beer, salt, smoked paprika, cayenne, cumin and brown sugar. Add the onions and chicken to the marinade. Cover and place in the fridge for at least 6 hours and up to 12 hours. I recommend overnight.
- Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
- Remove the chicken from the marinade. Discard the marinade.
- Place the chicken on a preheated grill, brush with the glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes. (depending on the size of the chicken you are using).
- Transfer wings to a serving platter and sprinkle with cilantro (optional). Can serve with blue cheese dipping sauce or any other sauce you may prefer with your wings. But are also excellent on their own!