Winterwheat

Just some notes to friends

Garlic Beer Wings with Franks Hot Sauce

These were hands down the best wings we have ever had, and they are baked!  Who doesn’t love garlic, beer marinated anything?

Garlic Beer Wings

Once you get the craving for good spicy wings that just fall off the bone, you go on the internet and research every which way you can make these.  (That is what I do!)  I found in my research,  that beer and garlic are a must in the beginning.   So that is how I started.  I purchased 3 lbs of Chicken Drummets for $4.32 and washed those babies up and put them is a 1 gallon bag, added 1 beer (Stella because that is what we have) and chopped 3 cloves of garlic and added to the chicken and beer.  Seal that up and refrigerate for 24 hours.  I did try this with 4 hours and they were good, but trust me the flavor was awesome at 24 hours!

Now we have had great garlic beer wings at a little local place in Litchfield Park, AZ across the street from the Wig Wam Resort.  This little place is called “Taps“.  We seriously love them!  That is how this started.  I love to replicate great dishes or get as close as I can.

Next, I had to come up with a spice rub.  and here it is.

Garlic Beer Wings Rub

2 Tsp Kosher Salt

1/2 Tsp Celery Salt or Powder

1 Tsp Paprika

1 Tsp Chili Powder

1 Tsp Black Pepper

Mix together and sprinkle on the Wings or Drummets after 24 hours.  Drain the wings first and spray a foil lined baking sheet with oil, then spray the wings with a light coating, sprinkle rub and turn over to get them nice and coated.  Bake at 425 for 30 minutes.  Turn them over and return to oven for 25-30 minutes.  These babies are gonna smell great! 

Meanwhile in a small sauce pan, melt 1/4 cup butter.  Add 3/4 cups Franks Redhot Sauce and stir to mix and heat thoroughly.   When wings come out of the oven, add 1/3 cup beer and stir in.  You want to add this last so you do not cook it all off (preserve the Beer taste). 

Place 4-5 wings at a time in large metal mixing bowl (this works great)  add some wing sauce and start tossing around the bowl to coat. and then start platting the wonderful wings!  That is it!

Marinated and coated with the rub

Tossing in the bowl with the sauce

Time to eat!

Enjoy

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January 7, 2012 - Posted by | Chicken, Egg Free, Lunch, Main Dish, recipes, Sauce's & Salsa's | , , , , ,

3 Comments »

  1. Yum! We made wings the other night too! We bought some monster, mutant wings from Lee-Lee’s (I swear they were twice the size of regular wings,) and deep-fried them in canola oil for 10 minutes at 375 degrees. Took them straight out of the fryer and – still sizzling – popped them into a covered tupperware with

    Comment by Brent Rasmussen | January 7, 2012 | Reply

    • …a 60/40 mix of Frank’s and melted salted butter.. Covered the lid and shook them to coat, then ate them immediately piping hot with ranch dressing to dip and carrots and celery on the side.

      Totally traditional recipe, but delicious. 🙂

      Comment by Brent Rasmussen | January 7, 2012 | Reply

      • The wings with Franks are the bomb! The rub was very good and spiced them up!

        Comment by winterwheat1 | January 7, 2012


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