Fiery Sun King Chicken Wings

Lifestyle and LeisureCooking

The Rub:

3/4 cup Lawry’s seasoning salt

1/8 cup granulated garlic

¼ cup black pepper

1/8 cup of Cajun seasoning (any brand will work)

 

Mix all ingredients together.

 

----------

 

The Sauce:

 

½ cup diced white onion

1 ½  teaspoons of rice wine vinegar

½ cup Frank’s Red Hot

1 teaspoon of Crushed Red Pepper

2 16 ounce can of Sun King Cream Ale

2 teaspoons of Wing Rub (recipe above)

 

Heat ½ tablespoon olive oil in a sauté pan.  Add diced onions to the sauté pan, and cook for 5 minutes on low-medium heat, or until translucent.  Add diced garlic and crushed red pepper to the pan and cook for 2-3 more minutes.   Add rice wine vinegar to the pan, when most liquid has evaporated, dust the pan with the wing rub, and stir to coat the onions.  Turn the heat to medium and add 1 tablespoon of room-temp butter to the pan.  Once the butter has melted, add the all purpose flour to the pan and stir continuously until the butter and flour have formed a very light roux.  Add ½ cup of Frank’s to the roux and stir vigorously using a metal whisk until the sauce has no lumps and starts to thicken.   Add 1 16 ounce can of Cream Ale and bring to a light simmer.  Cook the mixture over medium-low heat, stirring occasionally, until the sauce has reduced by half and thickened, around 8-10 minutes.   Add 8 ounces of the second Cream Ale and stir to incorporate.  Return the sauce to a simmer, and turn off the heat. The sauce can be cooled and kept for up to 5 days.

Optional:  If you want to preserve more of the beer taste, add ¼ cup more of the Sun King Cream Ale at the end and do not reduce down.

 

---------

 

The Wings:

 

20 lbs. ofJumbo Split Chicken Wings (8-10 wings per pound)

1 cup Wing Rub (recipe above)

 

Rinse the wings under cold water, and pat dry with paper towel.  Toss them with the wing rub, evenly coatingeach wing.  Arrange the wings on a sheet tray lined with parchment paper and bake at 350 degrees for 30 minutes, or until fully cooked.  Cool the wings and place them in a re-sealable plastic bag for storage.  This step can be done at home before heading to the game, up to a day in advance of grilling or frying and serving.

 

Grill--To finish the wings, pre-heat your grill on high heat.  Grill the wings until they are heated through and develop grill marks on both sides.  Remove from the grill, toss with the wing sauce, and serve!

 

Fry--  Heat your fryer to 350 degrees.  Drop room temperature already baked wings in fryer and cook for 5 minutes or until desired crispiness.

Copyright © 2014, Los Angeles Times
Comments
Loading