Your search for chicken+wings got 31 results

General Tso Sticky Beer Chicken Wings

10.01.2019 No Comments

We need to talk. Sit down, and get your list ready. You know the one, the list of things you need to do. I have something you need to add to your list, it’s very important.

You need to go out and drink yourself a Brut IPA, because it’s your new favorite beer that you haven’t had yet. What is a Brut IPA, you ask? Great questions.

I’ll save you the beer nerd talk (but if you want that, Beer & Brewing does a great job of explaining it) and just tell you that it’s a bone dry IPA with almost no malt character at all, and it finishes with a sparkling, effervescent champagne-like finish. It has almost none of the sweetness usually found in the malt flavors of a beer, and the hops are present but not overpowering. It’s all sparkle and hops, no sweetness or heavy flavors.

I KNOW! I haven’t had one that I didn’t like, and now they are my go-to beer order when I see them.

For a hot minute they were almost impossible to find. Then Sierra Nevada does what they do and saved us all a lot of work by putting out an excellent example of the style that’s fairly easy to find. What would we do without them, really?

So I did what I do and made a Beer Chicken Wings recipe with a sauce that usually calls for a wine-like-vinegar and swapped it for a wine-like-beer and all was well in the world. Which now gives you two reasons to seek this beer out.

I’m not saying that if your local bottle shop DOESN’T have it that you should throw a medium sized tantrum, but if you did I would understand. 100%.

Wings recipe adapted from America’s Test Kitchen’s Cooks Illustrated

General Tso Sticky Beer Chicken Wings

Print Recipe

Servings 4 servings

Ingredients

For the wings:

3 lbs chicken party wings
1 tablespoon salt
12 oz beer wheat, brown ale, pale ale, or pilsner
2 tablespoons baking powder

For the sauce:

½ teaspoons fresh grated ginger grated with a microplane
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon sesame oil
1/3 cup Brut IPA Pilsner will also work
¼ cup soy sauce
¼ cup mirin Japanese cooking wine
1 tablespoon fresh ground chili paste sambal oelek, sold next to the Sriracha at the store
2 teaspoons brown sugar
1 tablespoon cornstarch

Garnishes (optional):

Sesame seeds
Chopped cilantro

Instructions

Add the wings to a shallow bowl or baking dish, sprinkle with salt. Pour beer over the wings, cover and refrigerate for one hour and up to over night.
Preheat oven to 250°F.
Remove chicken from the beer, rinse and pat dry, making sure wings are as dry as possible.
Add the wings to a large bowl. Sprinkle with baking powder, toss to coat.
Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
Place the wings on the wire rack.
Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 30 minutes or until golden brown (rotate the pan about halfway through cooking).
While the wings bake, make the glaze.
In a saucepan off heat whisk together the sauce ingredients until well combined. Add to high heat, stirring continually until thickened, about 3 minutes, remove from heat.
Pour the sauce over the wings until well coated, add to a plate.
Sprinkle with seeds and cilantro.

Crispy Honey Porter Sticky Chicken Wings

18.09.2015 13 Comments

Crispy Honey Porter Sticky Chicken Wings

This was version 6 of this recipe.

Usually, it doesn’t take me that long to get a recipe right. More often than not, I get it on the first try, maybe a few small tweeks, but this one took some trail and a lot of error.

None of the versions were bad, they just weren’t what I was looking for. Like that guy you dated a few years ago that just wasn’t a fit. Although I’m sure your issue with him had nothing to do with how crispy his skin is, or how thickly glazed he was. Although, I don’t know your life.

I had a very specific vision. I wanted wings that are baked-not-fried, skin so crispy it could hold up to glaze without getting soggy, I wanted a thick glaze that was sticky and sweet, and although I’m Ok with a few steps, I didn’t want it to be a huge pain in the ass. I’ve told you that I’d found the secret to crispy skinned baked chicken wings that are even better and crispier than fried (these crispy chicken wings) so I used that as a base. I brined them in beer, which made a remarkable difference in the fall-off-the-bone texture, and I finally got the glaze right.

This will officially be my go-to chicken wings recipe for this football season. Although I’m sure it won’t be long until I make a spicy version. I tend to do that.

Crispy Honey Porter Sticky Chicken Wings

Print Recipe

Servings 6 servings

Ingredients

2.5 lbs chicken party wings
1 tbs 4g salt
12 wt oz 355 ml beer (wheat, brown ale or pilsner)
2 tbs 16g baking powder
1 cup 226g porter or stout beer
½ cup 170g honey
2 clove 8g garlic, grated with a microplane
3 tbs 46g soy sauce
1 tsp 2g black pepper
½ tsp 1g smoked paprika
2 tsp 8g chili powder
2 tbs 16g cornstarch
Chopped cilantro optional

Instructions

Add the wings to a shallow bowl or baking dish, sprinkle with salt. Pour beer over the wings, cover and refrigerate for one hour and up to over night.
Preheat oven to 250.
Remove from the beer, rinse and pat dry, making sure wings are as dry as possible. .
Add the wings to a large bowl. Sprinkle with baking powder, toss to coat.
Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
Place the wings on the wire rack.
Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown.
While the wings bake, make the glaze.
Add the porter, honey, garlic, soy sauce, black pepper, smoked paprika, chili powder and cornstarch in a pot over high heat. Boil, stirring frequently until thickened, about 5 minutes. Allow to cool.
Add the wings to a bowl, pour the glaze over the wings, toss to coat.
Serve warm.

IPA Sriracha Chicken Wings + How To Get The Crispiest Baked Wings Ever

10.06.2015 40 Comments

IPA Sriracha Chicken Wings + How To Get The Crispiest Baked Wings

You’ve got to dig a little deeper.

At first blush, this seems like a cop-out. It’s beer and chicken wings, it’s such an obvious pairing you want to scratch your eyes out, scream "Milk and cookies, peanut butter and jelly, jalapeño and avocado! Give me something new!" But calm down, it’s more than that. It’s a revelation.

Really, it’s because I’m a nerd. Which is what drew me to craft beer, the geeky side of beer: the what, the why, and the how of beer. It’s the same with food. I don’t just want to know how to brine a chicken, I want to know why it works.

I want to know what the difference between baking soda and baking powder, and I want to know how temperature affects meat. That’s why I read Cooks Illustrated. It’s not food porn, really there aren’t too many pictures, it’s food nerd porn. It’s the why, it’s not just the how.

Cooks Illustrated did a story on how to bake chicken wings in a way that the skin gets just as crispy as when you fry it. The fat is rendered, the skin is so crisp it makes a thump sound when you tap it with your nails. They nerd out on food in a way that makes me feel like I’m not alone. They tell you the kitchen fails, the reason they tried what they did, and what finally worked.

For this: baking powder that draws out moisture, low temperate to render fat, and high temperate to make the skin golden brown. If you’re still reading this, you might just be as big of a nerd as I am. And next time we meet, I’ll buy you a beer and we’ll talk all kinds of food nerd talk.

IPA Sriracha Chicken Wings + How To Get The Crispiest Baked Wings Ever

Adapted from Cooks Illustrated

Print Recipe

Servings 4 servings

Ingredients

2 lbs party wings
1 tbs baking powder
½ tsp salt
¼ cup IPA beer
4 tbs melted butter
¼ cup Sriracha
1 tbs honey
1 tbs cornstarch
up to 1 teaspoon cayenne pepper

Instructions

Preheat oven to 250.
Add the wings to a large bowl. Sprinkle with baking powder and salt, toss to coat.
Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
Place the wings on the wire rack.
Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown.
In a large bowl stir together the beer, melted butter, sriracha, honey, cayenne pepper (as little or as much as you want for the heat level you want) and cornstarch.
Toss the wings in the sauce, serve warm.

Maple Chipotle Chicken Wings

22.02.2013 30 Comments

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil, sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

Maple Chipotle Chicken Wings

Ingredients

1/2 cup pure maple syrup
2 tsp balsamic vinegar
2 chipotle peppers plus tsp adobo
2 lbs chicken wings
salt and pepper
½ cup flour
½ tsp brown sugar
pinch cayenne
Olive oil spray

Instructions

Preheat the oven to 450.
Add maple, balsamic and chipotle to a food processor, process until smooth and well combined. Set aside.
Rinse the wings in cold water and pat dry, sprinkle with salt and pepper on all sides.
In a large bowl add the flour, brown sugar, pinch cayenne. Toss the chicken wings in the flour until completely coated.
Cover a baking sheet with aluminum foil. Spray with cooking spray.
Add chicken to the baking sheet in an evenly spaced layer. Lightly spray with olive oil.
Bake at 450 for 10 minutes. Remove from oven, brush with glaze, return to oven for 10 more minutes, turn over, brush with glaze. Repeat. After 30 minutes (3 rounds) turn the oven to 500 and cook chicken until cooked through, about 10 to 15 additional minutes. Remove from oven, brush with remaining glaze.

Chili Beer Chicken Wings

04.09.2012 39 Comments

Last Friday I was able to visit the Los Angeles CBS studios. They even let me do a cooking segment. Originally slotted for 4 to 5 minutes, the loved me so much, they let me run to 6 1/2 minutes. Aren’t they great?

A few questions threw me off, "Were you in a sorority?" and "What IS craft beer?"

The first, I’m ok with dismissing, but the second left me to wonder. If you have to define Craft Beer in one sentence to someone who knows nothing about beer beyond the college Greek System drinking games, how would you do that? It seems like everyone has different definitions, some focusing on the size of the brewery, or the quality of the ingredients or the breweries funding source or even if the company is publicly trader. But what about the beer? What makes if truly craft? You could write entire books trying to answer that one question.

What is "craft beer"?

If you have a quick, one sentence answer for me, I’d love to hear it.

But in the meantime, I’m going to introduce you to a beer that was perfect for my sort of sweet, fairly spicy, beer infused chicken wings that are sort of perfect for the beginning of football season.

Dogfish Head, Festina Peche is brewed with peaches (not an extract) that feeds the yeast so the peach flavors are pervasive. Not a beer for everyone, it tends to be a bit polarizing, but an excellent example of a well done Berliner Weisse fermented with peaches. It is also an excellent beer for this recipe.

Chili Beer Chicken Wings

Print Recipe

Ingredients

2 1/2 lbs chicken wings and drumsticks
1/3 cup cornstarch
2/3 cup beer
1/4 cup soy sauce
2 tbs honey
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp red chili flake
1/2 tsp salt
1 tbs rice wine vinegar

Instructions

Preheat the oven to 425.
Rinse the chicken wings in cold water and dry well.
Sprinkle chicken on all sides with cornstarch and rub to coat.
In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten to twenty minutes.
Line a baking sheet with aluminum foil.
Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
Return to the oven and allow to cook for an additional ten minutes, basting again.
Allow chicken to bake until cooked through, an additional 10-15 minutes.
(Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)

Mojito Chicken Wings With Wasabi Mint Cream Sauce & Free Tickets to the Cook-Off

13.08.2012 28 Comments

If you are a regular reader of my blog, you might have taken one look at this title and wondered if I had flashbacks to the Moroccan Mint Experience. The answer, of course, is yes.

And I’m going to bet that my sister who accompanied me on the guided tour of Middle Atlas headed by a man who was surely a Moroccan drug dealer, had a similar flashback, and possibly a shudder, just reading the title of this post.

But I still really want to like mint. It’s an amazingly fresh and bright flavor that I want to enjoy. I want to be able to drink a Mojito if I ever make it to Cuba, and when I someday go to The Kentucky Derby, I am most certainly going to order a mint Julip and enjoy it under my huge hat. And if I ever find myself in the "living room" of another hospitable cave dweller on the other side of the world, I want to be able to drink his tea with a smile.

So I’m subjecting myself to some Exposure Therapy. And I am enjoying it immensely. Other than the involuntary gagging when I chopped the mint (I know, that totally makes you want to run right out and make this chicken), I am completely in love with the end result of this dish. Even the Wasabi Mint Cream Sauce. It was a fantastic balance of flavors that I enjoyed much more that I had imagined. And I can now say that I am well on my way to recovery. I see more mint in my future.

Speaking of chicken, I have some great news. As I’m getting all the details for my participation in the 3rd Annual Foster Farms Fresh Cooking Contest all in order, the wonderful people over at Foster Farms have given me 5 pairs of tickets to the event to give away to my readers. I’m so excited about that. This is an invite only event, and tickets are very limited. I would love for some of you to go with me.

Mojito Chicken Wings With Wasabi Mint Cream Sauce

Ingredients

12 Foster Farms Party Wings
1 tsp salt
1 tsp pepper
¼ cup cornstarch
2/3 cup ponzu sauce
2 tbs honey
¼ cup white rum
1 tsp red chili sauce (such as sriracha)
2 tsp garlic powder
2 tbs sesame seeds
6 oz Greek yogurt
1/4 tsp wasabi powder
1 tbs cilantro, minced
2 fresh mint leaves, minced
1 tbs lime juice

Instructions

Preheat the oven to 425.
Rinse the chicken wings in cold water and dry well.
Sprinkle chicken on all sides with salt and pepper. Sprinkle with cornstarch and rub to coat.
In a separate bowl, add the ponzu, honey, rum, chili sauce, garlic powder and sesame seeds, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
Line a baking sheet with aluminum foil.
Arrange the chicken wings on the baking sheet and bake at 425 for ten minutes.
While the chicken is baking, add the remaining marinade to a pot over medium high heat,stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
Return to the oven and allow to cook for an additional ten minutes, basting again.
Allow chicken to bake until cooked through, an additional 10-15 minutes. Remove from the oven and sprinkle with sesame seeds.
To make the sauce, add the Greek yogurt, wasabi, cilantro, mint, and lime juice to a bowl and mix to combine. Serve the sauce along side the wings as a dipping sauce.

(Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)

Baked Brown Sugar Chicken Wings With Roasted Red Pepper Cream Sauce

16.05.2012 50 Comments

People always ask what I prefer: sweet or savory. The truth is I have a strong pull to mix them together, blur the lines. I add savory ingredients to my baked good and sweet ingredients to my savory dinners.

The best fried or baked chicken recipes there are have a touch of sugar. It’s this magic secret ingredient that just seems way to simple to make such a huge impact. If you already have a baked or fried or even grilled chicken recipe that you are perfecting, add a tsp of brown sugar and see how it gives an entirely new dimension to the flavor.

And the sauce combines two of my favorite kitchen staples: roasted red peppers and goat cheese. Both are savory ingredients with a touch of sweetness.

I baked these, more or less because it was easier. But they would also lend themselves well to frying, if you are brave enough.

Brown Sugar Chili Chicken

2 tsp brown sugar

1 tsp salt

1 tsp onion powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp chili powder

1 tsp black pepper

2 tbs olive oil

8 chicken legs or wings

1/3 cup roasted red pepper, chopped

2 oz goat cheese

1/4 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag, or a bowl, combine the first 7 ingredients. Drizzle the chicken with olive oil and rub to coat. Add the chicken to the bag (or bowl) and toss or shake bag until well coated.

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes (depending on the thickness of your chicken).

In a food processor, add the roasted red pepper, goat cheese salt and sour cream, process until well combined.

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Sourdough Fried Chicken

I read the other day that sourdough starters are a problem. As in: we are wasting too much flour by feeding and discarding on a daily basis.

Grilled Beer and Brown Sugar Wings

29.03.2016 9 Comments

Grilled Beer and Brown Sugar Wings

Food people mark the seasons in a different way.

Sure, plant people mark it by what to plant when, and what to prune, what to seed. Fashion people pin the crap out of new wardrobes. The acting crowd doesn’t have weather seasons, they have "pilot season," "award season," "I-hope-my-show-doesn’t-get-canceled season." We all have our things.

Beer and food follow similar patterns. For beer people, we have: "session ale season," "wet hop beer season", "barrel aged beer season," and "fruit beer season."

Food seasons, although weather dependent in most ways, hinge on what we can cook. Sure, you can grill in 10-degree weather, knee deep in snow, but the first time you can do it in flip-flops and a tank top is moment-marker in the year. The first tomatoes of the year that’s grown in the ground remind you of how incredible they really taste when not grown in a greenhouse in New Jersey. The blood oranges leave the store just the peaches start to peek their heads out. It’s thrilling.

Maybe it’s because there are so few connections we have to the many, many generations before us. Sure, our survival is no longer dependent on an early spring, but the feeling of excitement when the first flowers bloom and fruit starts to ripen on wild trees is something that won’t ever see an end.

Grilled Beer and Brown Sugar Wings

Print Recipe

Servings 4 -6 servings

Ingredients

2 lbs chicken wings
2 tbs 36g kosher salt
24 ounces stout beer
1 cup 148g golden brown sugar, packed
¼ cup 68g Dijon mustard
¼ cup 64g stout beer
1 tbs 12g sriracha chili sauce

Instructions

Lay the wings in an even layer in a baking dish. Sprinkle on all sides with salt. Pour the beer over the chicken until submerged (if chicken isn’t submerged add additional beer, cold water or chicken broth until just submerged). Cover and refrigerate for 1 to 6 hours.
Remove chicken from brine, rinse well, lay on a stack of paper towels covered by additional paper towels to dry. Allow chicken to dry for 15 minutes.
Preheat the grill to medium high.
Stir together the remaining ingredients.
Brush the chicken with the glaze until well coated.
Grill the wings on all sides until cooked through, brushing with the glaze while the chicken cooks.

Beer Brined Rotisserie Spiced Chicken Legs

11.03.2016 10 Comments

Beer Brined Rotisserie Spiced Chicken Legs

I spent a few years resenting chicken.

Not chicken in general, beer can chicken. Mostly because when people found out that I cooked with beer for a living, that was the first recipe they thought of. "Like….beer can chicken?" Um, yeah. Or Beer Brined Duck with Stout Pomegranate Sauce and Belgian Ale Sweet Potato Mash.

Over the years, I’ve gotten over it. The truth is, it was my issue. Not theirs, not the chickens, but mine. I was so bent towards pushing the idea of cooking with beer into the space that wine occupies that I lost sight of the fact that beer can chicken is pretty damn good. Not to mention the fact that it’s more accessible than most wine dishes, and it highlights one of the main reasons to cook with beer: it makes poultry taste fantastic.

When people ask me what my go-to cooking with beer recipe is, I always talk about poultry. I decided that it was time to put pen to digital paper and show the world that cooking with beer isn’t JUST beer can chicken, it is ALSO beer can chicken. After all, you can make any wine dish with beer but wine can chicken just isn’t the same.

Get the recipe for Beeroness Beer Can Chicken on eHow.

Beer Brined Rotisserie Spiced Chicken Legs

Print Recipe

Servings 4 servings

Ingredients

2 lbs chicken drumsticks or wings
2 tbs kosher salt
12 ounces wheat beer
1 tsp paprika
2 tsp baking powder this will help crisp the skin
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
½ tsp chili powder
1 ½ tsp brown sugar

Instructions

Place the chicken in a large bowl or baking dish. Sprinkle on all sides with kosher salt. Pour the beer over the chicken until submerged (adding additional beer or water to submerge the chicken).
Cover and refrigerate for 1 hour and up to 12.
Preheat the oven to 250.
In a small bowl stir together the paprika, baking powder, onion powder, garlic powder, thyme, 1 tsp salt, chili powder and brown sugar.
Remove the chicken from the brine, rinse well and pat dry.
Place a wire rack over a baking sheet, spray with cooking spray.
Rub the chicken on all sides with the spice mixture, add to prepared pan.
Bake at 250 in the bottom half of the oven for 30 minutes. Move the chicken to the top half of the oven and bake at 450 for an additional 30 minutes or until cooked through.*

Notes

Although the timing of this recipe sounds like it's too long, it isn't The recipe was adapted from America's Test Kitchen and always yields perfect results. The first 30 minutes is just meant to render fat, not cook the chicken. The second 30 minutes cooks the meat and browns the skin. The baking powder in the recipe helps draw out moisture and crips the skin.

Grilled Stout Jamaican Jerk Chicken

17.06.2015 11 Comments

Grilled Stout Jamaican Jerk

There is a magic in an old recipe. In a method of preparing food with an origin that’s hard to trace. Jerk meat has been a staple in Jamaica for centuries, but follow the history through a labyrinth of poorly kept records and unsettling invasions of outsiders, it’s hard to get a clear view of how it all began.

It doesn’t matter, it hasn’t changed much between the generations of hands that have cooked it. Traditional jerk is cooked over direct flames, not just from coals but also fresh, green wood. Fire is an important component in the dish. The heat, the smoke, the crisp blackened skin. The result is an addictive plate of chicken that’s smokey, sweet, spicy, and juicy.

The idea to add beer isn’t mine, as much as I’d like to claim it. Years ago I read the book, Blood, Bones and Butter, by Gabrielle Hamilton. I’d been to her restaurant in New York, Prune, and became a bit fascinated with her. Just a few lines in one chapter about her favorite jerk recipes, no more explanation than it had 25 ingredients including Scotch bonnet peppers, stout beer, and honey, and I haven’t stopped thinking about it. I’ve spent years adjusting this recipe trying to get to that perfect balance of flavors. One thing is for sure, the smoke and heat of the grill is a must, it just isn’t the same made in the oven.

Grilled Stout Jamaican Jerk Chicken

Print Recipe

Prep Time 8

Cook Time 30

Total Time 12 38

Servings 4 -6 servings

Ingredients

1/2 cup stout or porter beer coffee or coconut stouts and porters work well
3 Scotch Bonnet or Habanero Peppers
6 cloves of garlic peeled
3 tablespoon soy sauce
2 tablespoon brown sugar
2 tablespoon honey
2 tablespoon chopped scallions green and white parts
¼ teaspoon fresh ginger grated with a microplane
1 teaspoon dry mustard powder
1 tablespoon Chinese 5 Spice powder
1 teaspoon ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon dried thyme
2 tablespoon fresh squeezed lime juice
1 teaspoon Kosher or Sea salt
3 lbs chicken wings legs, thighs (bone in, skin on)

Instructions

Add all ingredients (except the chicken) to a blender or food processor. Blend until smooth.
Add the chicken to a resalable gallon sized plastic bag (use two if necessary), pour the sauce over the chicken. Close the bag, removing as much air as possible. Refrigerate over night and up to two days, turning once or twice during marinating.
Preheat grill to medium high.
Grill the chicken, turning occasionally, until cooked through, about 20 minutes. Move to upper rack of the grill to finish cooking once the exterior is as dark as you prefer it.

Sriracha and Beer Fried Chicken with Sriracha Honey Glaze

20.10.2014 8 Comments

Sriracha and Beer Fried Chicken with Sriracha Honey Glaze. The best fried chicken I’ve ever made, and really simple.

The best fried chicken I’ve ever had was in a trailer park in Compton, a particularly rough part of South Central Los Angeles (you can read that story here). Since then I’ve had a mild obsession with perfecting the at-home fried chicken recipe. It’s an easy recipe to obsess over, its meant to be an at-home recipe. It’s origins are in home kitchens in the South, kitchens that don’t have fancy equipment or any need for expensive ingredients. It’s a recipe that often turns out better in a home kitchen than in a commercial one. Fried chicken is meant to be shared, made in larger batches, and eaten with both hands. I’ve learned a few things along the path of my obsession that help get that perfect bite that turns Fried Chicken into Crack Chicken:

1. Brine. Always, always brine. A mixture of beer and buttermilk gives you an incredibly juicy chicken that has no trouble standing up to the heat of a deep frier.

2. Sweet and heat. A little brown sugar and chili powder will give you a nice full, rounded flavor to your breading that can’t be matched. Don’t be afraid of the sugar, it’s a secret ingredient for many, many chefs and home cooks.

3. Wire rack. Skip the paper towel covered plate, it’ll make the bottom part of your chicken soggy. Place a wire rack over a baking sheet and the entire thing will stay crispy.

4. Skip the spendy oil. Because of the low smoke point of olive oil, it’s the last thing you want to use. Use canola oil or peanut oil for best result. Some home cooks (particularly the Southern Grandma types) like to use a mixture of Crisco and peanut oil.

5. Use your oven too. It’ll take a while to cook 3 pounds of chicken, make sure that the first batch is as warm as the last by sticking it on a wire rack over a baking sheet and placing that in the oven while you finish up. It will also help keep the crispy coating from turning soggy.

6. Let it sit for a few minutes. Allowing the chicken to rest between the buttermilk/flour step and the deep frier will help your chicken cook more evenly and help the breading to stick to the chicken.

My last advice is to pair it with a highly carbonated, moderately hopped pale ale. But that’s your call. Have a great fried chicken tip? Please add it in the comments section!

Sriracha and Beer Fried Chicken

Print Recipe

Ingredients

3 lbs chicken pieces thighs, legs, wings
2 tbs kosher salt
1 sweet white onion sliced
1 ½ cups buttermilk
12 ounces pale ale
1 tbs sriracha
2 cups flour
2 tbs brown sugar
2 tsp chili powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp cayenne pepper
canola or peanut oil for frying

For the Glaze:

¼ cup honey
3 tbs sriracha

Instructions

Arrange the chicken in an even layer in a large baking pan.
Sprinkle evenly with kosher salt, top with sliced onions.
In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
Preheat oven to 250.
Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
Working in batches fry the chicken until golden brown and cooked through (between 4 and 12 minutes each, depending on how thick the chicken and if the piece has a bone in it, use a meat thermometer to check for doneness).
Once each piece is done, return to the wire rack and place baking sheet in the oven while the remainder of the chicken is cooking.
Whisk together the honey and sriracha, drizzle over the chicken just prior to serving (alternately, it can be used as a dipping sauce).

Chili Lime Beer Chicken

15.01.2014 12 Comments

Girls are beasts.

I played Powder Puff Football in college in the free safety position, all 115 lbs of me, and saw up close and personal the kind of rule breaking brutality one girl can throw at another. Maybe it’s years of being told to sit up straight and act like a good girl, but once you strap on that waist belt of tear away flags and throw a football in the mix girls unleash a lifetime of pent up frustrations. I saw elbows to the face, cleats to the shins and pony tail pulls to the ground. None of that was me, other than one full contact body shove in the end zone, I played pretty fair. Sure that girl cried, but if you can’t handle the heat, get off the field.

The greatest part about my season of savage girl on girl football was that I now completely understand the game, which makes watching it so much more enjoyable. I’m also able to explain it in "girl language" to those ladies who missed out on being body checked by the pissed off Freshman ("downs are like chances"). Which other than the chicken wings I’ve made, is what I can bring to the Football Watching Parties I’m invited to.

And as much as I love to watch my team rattle the stadium so loudly the crowd registers on the Richter scale (raise your hand if you know who I’m talking about), I love the food that football watching requires.

This weekend, and the very exciting game that will be happening on Sunday, will necessitate this Beer and Buttermilk Fried Chicken, probably this dip, and I’m using it as an excuse to make these Beer Doughnuts again. Because even if wrong team wins, at least I’ll have fried chicken and doughnuts. I’ll just have to find someone to body check to make myself feel better.

Chili Lime Beer Chicken

Print Recipe

Ingredients

12 ounces pale ale
3 tbs tomato paste
3 tbs fresh lime juice
1 tbs chili powder
½ tsp salt
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
2 tbs honey
1 tbs soy sauce
2 tsp red chili sauce such as Sriracha
2 lbs chicken wings

Instructions

In a large bowl whisk together the beer, tomato paste, lime juice, chili powder, smoked paprika, garlic powder, salt, honey, soy sauce and red chili sauce.
Add the chicken, stir to coat, cover and refrigerate for 3 hours and up to over night.
Place the oven rack at the top 1/3 of the oven. Preheat oven to 400.
Cover a baking sheet with aluminum foil and lightly spray with cooking spray. Remove chicken from marinade, add to prepared baking sheet.
Add the marinade to a pot over high heat. Bring to a boil, stirring frequently until thickened and reduced, about 8 minutes.
Brush chicken on all sides with thickened marinade.
Bake for ten minutes, brush with marinade, repeat until chicken is cooked through, brushing with marinade and turning every ten minutes. Chicken will take 30-40 minutes to cook.

Beer Brined Paprika Chicken with IPA Roasted Red Pepper Cream Sauce + Giveaway

01.12.2013 331 Comments

When you decided to dedicate your life to cooking with beer, people ask questions. Sometimes those questions follow puzzled looks at the grocery store at 8am while pushing a cart full of beer.

More commonly it’s during interviews, which have become more and more frequent over the past year (apparently I’m the foremost leading expert in cooking with beer). The questions are usually similar: "How did you get into cooking?" "What’s your favorite beer?" "How is that you’re not fat?"

The past three interviews I’ve had a new question come up all three times: "What are your favorite kitchen items?"

I did an entire interview for the May issue of Imbibe’s print magazine about things I can’t live without. To be honest, the answer changes a bit from moment to moment, but one thing that always seems to fall into that Can’t Live Without category is my Le Creuset cast iron skillet. I’ve cooked everything from cake to steak in mine and it’s my go to for quick dinners. Without hesitation it’s the pan I’d choose over all the others.

With a little inspiration from that question, and the upcoming gift giving festivities, I’m giving some of my favorite things away. A cherry red Le Creuset cast iron skillet (my absolute favorite), an autographed copy of my cookbook: The Craft Beer Cookbook (affiliate link)., and salt that I love so much I carry some around in my purse: Smoked Maldon Salt.

I’m even sharing a recipe from my book that I make in that go-to cast iron skillet. It even tastes great made with some of that smoked salt I love so much.

Beer Brined Paprika Chicken with IPA Roasted Red Pepper Cream Sauce

Print Recipe

Ingredients

For the Chicken:

1 cup IPA beer
1 cup Chicken Broth
1 tbs kosher salt plus ¼ tsp, divided
3 lbs chicken bone in, skin on (thighs, legs, wings)
1 tbs smoked paprika
1 tsp sweet paprika
½ tsp onion powder
¼ tsp nutmeg
1/8 tsp cayenne pepper
1 tbs olive oil

For the sauce:

2 ounces cream cheese
2 tbs sour cream
2 tbs IPA
1 roasted red pepper from a jar is fine
¼ tsp salt
Rice for serving

Instructions

Add the beer, chicken broth and salt to a bowl, stir to combine. Add the chicken, place bowl in the refrigerator for 3 to 6 hours. Remove chicken from the brine, rinse, pat dry.
In a large bowl, mix together the smoked paprika, sweet paprika, onion powder, nutmeg, and cayenne. Add the Chicken, toss until well coated. Allow to sit at room temperature for 10 to fifteen minutes.
Heat the olive oil in a large cast iron skillet. Add the chicken, fat side down, and allow to brown, about 4 minutes. Turn chicken over and place cast iron skillet in the oven, cook at 425 for 18 to 20 minutes or until cooked through. (If you don’t own a large enough cast iron skillet to accommodate the chicken, brown chicken in batches and place on a baking sheet that has been covered with aluminum foil. Place baking sheet in the oven, cook at 425 for 18 to 20 minutes.)
While the chicken is cooking, add all of the sauce ingredients to a food processor, process until smooth.
Plate chicken on top of rice, cover with sauce prior to serving.

In the spirit of Holiday Giving, I’ve teamed up with some pretty fantastic bloggers to give away a few of our favorite things.

Enter my giveaway by using the Rafflecopter widget below, but don’t forget to check out the other blogs and enter those giveaways as well.

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Grilled Beer and Buttermilk Chicken with Sriracha Glaze

26.06.2013 45 Comments

The above picture is pretty strong illustration of what I did nearly the entire weekend. Along with spicing up my beer wings, I also made a Sriracha butter for grilled corn. In other news,I ran out of Sriracha.

Maybe it’s the new grill that found it’s way into my backyard, or maybe it was eyeing this chicken recipe, or this one, but I really wasn’t able to think about anything but beering up some chicken and giving it a good grilled char.

I’m also trying to figure out how to grill a pie, but more on that later.

Grilled Beer and Buttermilk Chicken with Sriracha Glaze

Print Recipe

Ingredients

For the Chicken:

2 cups Buttermilk
12 ounces IPA beer
2 teaspoons kosher or sea salt
1 teaspoons smoked paprika
¼ teaspoons cayenne
½ teaspoons cumin
1 tablespoon brown sugar
1 white onion sliced
2 lbs chicken drumsticks and wings
Cilantro minced (optional)

For The Glaze:

¼ cup Sriracha
1/3 cup brown sugar
1 teaspoons salt
2 cloves garlic minced
¼ cup tomato paste
½ cup IPA beer
2 teaspoons fish sauce
1/3 cup mirin

Instructions

In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
Remove the chicken from the marinade, discard marinade.
Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.

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Stout Jerk Chicken

12.07.2012 11 Comments

Literary Grief. This is the term I use for the moment you finish a great book and realize that it’s gone. This sort of anchor to those free moments in your life is now spent and the characters that ran behind your consciousness during the busy moments of your day, beckoning you back to the pages have run their course. You miss having more left to discover, but all mysteries have been unearthed and the plot has crescendoed. Most recently for me, that has been Blood, Bones and Butter by Gabrielle Hamilton.

Inspired writing and an intriguing story peppered with mentions of thought-provoking recipes that I couldn’t help but mark for later reference.

One of those recipes was a reference to a Jerk marinade that Gabrielle still makes on a regular basis. Her only notes about it were just that it contained Stout, Scotch Bonnet Peppers, and Honey as well as the fact that the recipe’s ingredients totaled an upwards of 25.

The Stout Jerk marinade that I have created falls very short of the 25 ingredient threshold, but the inspiration to use stout, scotch bonnet and honey is from the above book. As fascinated as I am with Gabrielle, and grateful that I was able to eat at Prune years ago, I would bet all of my recipes on the hunch that she may have less than favorable opinions about lowly Food Bloggers.

After all, I’ve never slept on a pile of chefs coats between 12-hour shifts. I’ve never scraped mold out of a walk in. I’ve never reached calloused fingers into a deep fryer or worked one handed with a blood-soaked bandage covered with a finger cot slowing my progress. I worked as a waitress in the front of the house, but I always knew my place. I begged to be allowed do deep prep when we were slow, took the fall for wasted produce when the owner would hassle the over-worked line cooks, and made sure the cooks "water" cups were full when we were slammed. But I know my place even now, in the world of food and I am still, in so many ways, "front of the house" hoping one day to be in the kitchen doing more than just deep prep.

Here is a jerk marinade, inspired by Blood Bones & Butter and using Stout Beer for its flavor and its meat tenderizing properties.

Wanna see the updated grilled version? Check it out here

Stout Jerk Chicken

Print Recipe

Ingredients

1/2 cup stout beer I used Storm King Stout, by Victory Brewing
4 Scotch Bonnet or Habanero Peppers
6 cloves of garlic peeled
3 tbs ponzu sauce
3 tbs brown sugar
1 tsp dry mustard powder
2 tsp Chinese 5 Spice powder
1 tsp fresh ground black pepper
3 tbs chopped shallots
1 tbs fresh squeezed lemon juice
2 tbs honey
1 tsp Kosher or Sea salt
3 lbs chicken wings legs, thighs

Instructions

Add all of the ingredients (other than the chicken) to a food processor and process until smooth, about 2 minutes.
Add chicken to a large Ziplock style bag, pour marinade over the chicken and seal, removing as much air as possible.
Allow to chill and marinate in the fridge for 8-24 hours, rotating about every 3 hours to redistribute the marinate.
Preheat oven to 375. Line a baking sheet with aluminum foil. Remove the chicken from the marinade and arrange on the sheet, spooning a bit of the remaining marinade over the chicken. Bake at 375 for 18-22 minutes or until chicken is cooked through. Baking time will depend on the size of chicken you use. For very small chicken wings, start to check after 12 minutes.

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Blue Cheese & Buffalo Chicken Pot Pie

30.01.2012 17 Comments

This pot pie was the muse for my homemade Buffalo Sauce that I posted on Friday.

I was craving chicken wings AND pot pie (since pot pie is my new found love) and I just figured they would be super-awesome-amazing mixed together.

But I didn’t want to just say, "1/2 cup of hot sauce" because it felt like I wasn’t really doing enough. Plus, all hot sauces are not created equal and I didn’t want to start down that spiral of over analyzation that I tend to get sucked into.

I think too much.

I just made my own. Which ended up being a hybrid of the ingredients listed on the hot sauce containers I had in the fridge and the ingredients I had in my pantry. Turned out pretty great, and so did that soup.

If you have a favorite hot sauce, one that you just adore so much you are even tempted to put it on your waffles in the morning, feel free to use that instead.

Or you can even make the non-pot pie version, and it’s a creamy, yummy soup.

Blue Cheese and Buffalo Chicken Pot Pie

Pot Pie crust:

You can use my pie dough recipe (make a half batch)

or Puff pastry

Plus 2 tbs melted butter

1/2 cup Buffalo Sauce:

R ecipe I post on Friday

Or 1/2 cup of your favorite

Pot Pie filling:

2 tbs unsalted butter

¼ cup chopped red onions

3 cloves of garlic, minced

2 tbs flour

5 cups of low sodium chicken broth

3 cups red potatoes, peeled and chopped into cubes

2 cups raw, diced chicken

½ cup celery, chopped

½ cup blue cheese crumbles

Salt and pepper to taste

Preheat oven to 400.

In a large pot, or Dutch oven, melt the butter over medium high heat. Add the onions, stirring occasionally, until opaque. Add the garlic and stir. Add the flour and whisk until well combined with the butter. Add the chicken broth and bring to a simmer. Add the potatoes and cook until very soft. Remove from heat and blend until smooth with an immersion blender.

Return to heat and add the buffalo sauce and the chicken cubes and allow to cook until the chicken is cooked through. Remove from heat and stir in the blue cheese and celery. Place four ceramic, oven safe bowls on a baking sheet. Divide the filling equally between the four bowls.

Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness. Cut out 4 circles that will cover the dishes with at least a one-inch overhang on each side.

To prevent sticking, spray the rim of the baking dish with cooking spray. Top each dish with the dough circle, pressing into shape. Cut a few slits in the top to vent heat. Brush with melted butter.

Cook at 400 for 20-22 minutes or until golden brown.

Allow to cool a bit before serving.

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Printable Version: Buffalo Chicken Pot Pie

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Japanese Food: 25 Popular Dishes + 7 Secret Recipe Tips

What’s the first meal that comes to your mind when you hear “Japanese food”? Is it sushi or fish cake? As delicious as these two popular dishes are, they don’t even begin to capture the beauty and depth of Japanese cuisine. Find here the most popular dishes in Japanese cuisine.