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Grilled Beer and Brown Sugar Wings

Grilled Beer and Brown Sugar Wings

Grilled Beer and Brown Sugar Wings1

 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."

Grilled Beer and Brown Sugar Wings4

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 Wings2

Grilled Beer and Brown Sugar Wings

Servings 4 -6 servings


  • 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


  • 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.

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Christine | Mid-Life Croissant March 31, 2016 um 6:01 am

These look incredible and we are total wings freaks around here. About how many wings did you use for this amount of marinade?


Jackie March 31, 2016 um 9:13 am

2 pounds should be about 24 wings, but it will depend on the size of the wings 🙂


Karly Campbell March 31, 2016 um 8:55 am

Crispy wings are kind of my weakness, and these might just bring me to my knees. YUM!


Nathalie April 7, 2016 um 5:59 am

Oh, this looks like THE recipe for a games/sport night at home to invite your friends to.
The beer and chilli must give a perfect marriage of flavours!


Kayla July 7, 2016 um 2:14 pm

I’ve made your Crispy Honey Porter and IPA Sriracha wings previously, but this became my favorite wings recipe the first time I made it! I really appreciate the different takes on a particular dish that your recipes often offer. One thing that does pain me about this preparation is pouring so much beer over the wings, only to discard it. Would it be possible to turn the marinade into a glaze as in some of your other recipes, or is that unwise because the beer is soaking with raw chicken, rather than raw fish, for example, as in your Maple and Bourbon-Barrel-Aged Beer Glazed Salmon recipe, where the marinade does become the glaze? I’m not sure whether boiling the marinade is enough to make is usable after soaking with raw chicken. Thanks for any thoughts — and for your recipes; I’ve cooked almost too many to count at this point and we nearly always love them!


Jackie July 7, 2016 um 2:22 pm

If you boil it, it does kill bacteria. Just like cooking raw chicken makes it safe to eat. It does seem scary for most people to brush their food with liquid that raw chicken soaked in, but boiling it does make it safe. As for the beer, it’s OK to use stale beer or beer that maybe you bough and don’t really like the taste enough to finish the rest.


Kayla July 7, 2016 um 2:26 pm

Thanks! I’ll attempt a reuse on the beer and see what I get 🙂 I did try using Guinness the last time I made these so it didn’t hurt so much to toss the beer, but I felt like there was a decrease in flavor (maybe I’m just prejudiced against Guinness as a very enthusiastic lover of craft dark beers).


Anna October 13, 2016 um 12:50 pm

Would this work for any type of chicken? I cut up some chicken breasts for kabobs, and was looking for a new recipe to try. This sounded good.


Jackie October 13, 2016 um 1:22 pm

Here are some that would work for chicken breast pieces:


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