Recipe: Golden Champion Ale Brined Wings | #WingingIt

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Beer and chicken wings are a match made in heaven, especially when you combine the two for one great recipe. Try this easy recipe for beer brined wings made with Badger Ale’s Golden Champion, a crisp and fruity golden ale, for wings with a lot flavour.

I must admit my inspiration for this recipe came during a recent Badger Ales tasting I attended in London..At the tasting I learned how to make a refreshing Honey Badger cocktail, which uses the exact same base ingredient as my recipe for Golden Champion Ale Brined Wings aka Badger Wings: Golden Champion Ale, Angostura Bitters, honey, and fresh basil. My recipe isn’t too off the mark from Badger’s own Sticky Poachers wings recipe either actually.

Anyway, here’s my recipe. It’s a breeze to make and really tasty. Just make sure there’s enough chilled Golden Champion on hand to drink in addition to cooking with it.

GOLDEN CHAMPION ALE GLAZED WINGS Yum

Ingredients (16 pieces)

  • 250ml of Badger Golden Champion Ale (other golden ales should suffice but Golden Champion is especially tasty;
  • Salt to taste (about 2 teaspoons);
  • 2 minced cloves of garlic;
  • 2 tablespoons of honey;
  • 2 dashes of Angostura Bitters;
  • Black pepper to taste;
  • 8 wings (chopped at joint with tip removed);
  • Chopped fresh basil leaves to taste;
  • Chopped spring onions to taste.

Method

  • Mix the beer, salt, garlic, honey, bitters, black pepper together to make the brine;
    Score the chicken and marinade for at least an hour (overnight for best – and most fiery – results);
  • When ready to cook preheat your oven to 250°C;
  • Toss the wings for an even coating and placed on a baking dish big enough for all the pieces to be spread as a single layer;
  • Cook in the oven for about 45 minutes to 1 hour, checking them about 30 minutes in to see how they’re doing and turning them halfway through to make sure the wings are completely coated in the marinade;
  • Garnish with basil leaves and spring onions.

Serve

Drain the wings of any excess liquid and let cool, but serve them while they’re still pretty hot for best results. You may want to hold on to the leftover juice. It makes a flavoursome stock (I made some killer ramen using it for my broth).

Try adding with some Tabasco or any other favourite chilli sauce to the wings  for a kick. And by all means wash ’em down with the rest of your bottle of Golden Champion Ale or maybe even make yourself a refreshing Honey Badger cocktail! Cheers.

Read more tikichris recipes and be sure to check out all my #WingingIt chicken wing ideas.

About tikichris

London-Based Writer/Photographer
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