Lager Chicken Wings Food

GRILLED BEER MARINATED CHICKEN WINGS

Steps:

• Rinse chicken wings in cold water and dry well with paper towels.
• In a medium bowl, stir together cornstarch and Traeger Fin and Feather Rub. Add wings to the bowl and toss to coat.
• In a separate bowl, stir together beer, soy sauce, honey, onion powder, smoked paprika, chili powder, Frank's Red Hot Sauce, salt and rice wine vinegar. Add cornstarch herb coated wings to the marinade.
• Marinate for at least 30 minutes in the refrigerator.
• Heat up grill.
• Grill wings skin side up for 20 minutes, covered and over indirect heat.
• Brush wings with BBQ sauce (I used Traeger's Sweet & Tangy Apricot Sauce). Grill for an additional 5 minutes, or until the wings are cooked through and reach an internal temperature of 165 degrees F.
• Add the remaining BBQ sauce to a large bowl and toss the wings in the sauce.
• Add wings to a serving bowl or platter and sprinkle with parsley before serving.

LAGER CHICKEN WINGS

Steps:

• Spear the chicken wings onto a skewer. Place in a bowl and add the remaining ingredients. Leave to marinate for at least 2 hours.
• When ready to cook, arrange the chicken wings onto a baking sheet and pour over some of the marinade.
• Broil for 15-20 minutes, basting occasionally and turning once, until the meat on the bone is opaque.
• If using a barbecue, cook over a low heat for 20-30 minutes and baste occasionally. Check they are cooked throughout before serving.

CHICKEN IN BEER

Steps:

• Sauté the chicken pieces in 2 oz of butter and a little oil.
• Add the shallots and the mushrooms and continue to cook.
• When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
• Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
• On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
• Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
• Serve with fresh pasta (I use shells, as they hold the sauce).