SPICY HOSS-BRINED CHICKEN WINGS
Recipe time! Since more chicken wings are consumed on Super Bowl Sunday than any other day of the year, we thought it would be nice to give you a unique, beer-infused recipe for a spicy new twist on the standard, tired chicken wing. So pick up that sixer of Hoss Rye Lager and get to cookin’…
SPICY HOSS-BRINED CHICKEN WINGS (serves 2-3)
- This recipe calls for baking the wings, but they are also great on the grill!
- Two pounds of chicken wings, tips removed
- 1 Tbsp vegetable oil (for cooking)
- 1 – 12 oz. bottle beer (Hoss Rye Lager or Denver Pale Ale works best here)
- 1 Tbsp brown sugar
- 1 Tbsp kosher salt
- 4 cloves finely minced garlic
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Place wings in a large baking dish or shallow bowl. Combine all brine ingredients then pour over chicken wings. Add a little water to submerge, if needed. Cover and refrigerate in the brine for 4 hours (or up to 8 hours). Remove wings from brine and pat dry with paper towels. Discard the brine.
- Preheat oven to 425° F.
- On baking sheet, spread chicken wings out on sheet and lightly coat wings with vegetable oil then rub with spice mixture. Bake in oven for about 15 minutes, then flip chicken wings over and bake for about another 15 – 20 minutes, or until fully cooked and crispy brown. Serve warm.