The classic beer wings chicken recipe involves serving with celery stalks and blue cheese sauce. This dish was first served in 1964 at the Anchor Bar in Buffalo and has since been considered a classic canon and just a great beer snack.
Pick your recipe
Garlic and mustard wings
Ingredients:
- chicken wings - 1 kg
- garlic - 2 cloves
- mustard - 2 tbsp. l
- soy sauce - 2 tbsp. l
- hops-suneli - 1 tbsp. l
- icing sugar - 1 tsp.
- mayonnaise - 2 tbsp. l
Combine all the ingredients of the sauce in a convenient dish, mix thoroughly, dip each wing, fold into a container and refrigerate for 2-3 hours. Lightly grease the baking tray with oil and put the wings in one layer. Bake for 20 minutes at a temperature of 180-200 degrees Celsius. To make the wings soft and juicy, systematically pour them with the remaining sauce. Put the finished dish immediately so that the wings do not absorb excess fat.
Honey chicken wings
Ingredients:
- chicken wings - 0.5 kg
- soy sauce - 50 ml
- honey - 1 tbsp. l
- Dijon mustard - 1 tbsp. l
- fresh rosemary - 1 stalk
- garlic - 3 cloves
- ground paprika - 1 tbsp. l
- fresh ginger - 50 g
- ground black pepper
- salt
Chop the garlic, remove the rosemary leaves and chop finely, peel the ginger and grate it. Combine all ingredients in a convenient container and mix thoroughly.
Remove the extreme bones from the chicken wings, fill with the marinade and send in the cold for 2–2.5 hours. The longer the pickling time, the tastier the dish.
Put the pickled wings on a baking sheet and bake in the oven for 40 minutes at a temperature of 160-180 degrees Celsius.