BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE
Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
- Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
AUSTRALIAN BEER-BARBECUED WINGS
I got this recipe from "The Barbecue Bible", by Steven Raichlen. Haven't tried this yet, but wanted to save it with my recipes, as my family loves wings. Time does not include 4 hour marinading time.
Provided by diner524
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in large nonreactive bowl and then stir in next 6 ingredients. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.
- Meanwhile, prepare the barbecue sauce. Heat oil in a medium-size heavy saucepan over medium heat. Add onion, garlic, ginger and hot pepper flakes and saute, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from heat and measure out about 1 cup. Set it aside for serving.
- Preheat the gril to medium-high.
- When ready tto cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with sauce the last 5 minutes, then transfer to a platter and brush with sauce again.
- Serve accompanied by the reserved sauce.
Nutrition Facts : Calories 436.1, Fat 29.5, SaturatedFat 6.7, Cholesterol 75.5, Sodium 1187.6, Carbohydrate 23.1, Fiber 0.8, Sugar 17.2, Protein 19.4
SUNNY'S ROOT BEER BBQ WINGS
Steps:
- For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
- For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
- In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
- In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.
BEER-BRINED BUFFALO WINGS
Brining brings out the succulence of poultry, and this quick-brine of salt, beer and brown sugar will intensify the taste of these spicy wings. To make them truly authentic, serve with ranch dressing and crisp celery stalks.
Provided by Jessica Walker
Categories Appetizer
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with foil.
- In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
- In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
- In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
- Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.
Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
BEST BARBECUE WINGS
My husband always calls this recipe "finger-licking good," and these BBQ wings really are to die for! The sauce is also great on chicken breasts. -Linda Gardner, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving., In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. , Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 213mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
AUSTRALIAN BEER-BARBECUED WINGS I
Number Of Ingredients 22
Steps:
- 1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in a large nonreactive bowl and stir in the 1/4 cup oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.2. Meanwhile, prepare the barbecue sauce. Heat the oil in a medium-size heavy saucepan over medium heat. Add the onion, garlic, ginger, and hot pepper flakes and sauté, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in the ketchup, beer, lemon juice, Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard, and pepper and bring to a boil. Reduce the heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from the heat and measure out about 1 cup. Set it aside for serving.3. Preheat the grill to medium-high.4. When ready to cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with the barbecue sauce the last 5 minutes, then transfer to a platter and brush with sauce again.5. Serve accompanied by the reserved sauce.Makes 12 whole wings serves 4 to 6 as an appetizer
Nutrition Facts : Nutritional Facts Serves
AUSTRALIAN BEER-BARBECUED WINGS
I got this recipe from "The Barbecue Bible", by Steven Raichlen. Haven't tried this yet, but wanted to save it with my recipes, as my family loves wings. Time does not include 4 hour marinading time.
Provided by Lynn Dine
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 21
Steps:
- 1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in large nonreactive bowl and then stir in next 6 ingredients. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.
- 2. Meanwhile, prepare the barbecue sauce. Heat oil in a medium-size heavy saucepan over medium heat. Add onion, garlic, ginger and hot pepper flakes and saute, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from heat and measure out about 1 cup. Set it aside for serving.
- 3. Preheat the grill to medium-high.
- 4. When ready tto cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with sauce the last 5 minutes, then transfer to a platter and brush with sauce again.
- 5. Serve accompanied by the reserved sauce.
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