There is something harmonious about beer and chicken wings. It’s a perfect pairing that always seems to be the center for casual, fun evenings that more often than not involve sports viewing. But even a lazy Sunday or a week night dinner could use a little beer-cooking magic. The stout in these wings gives you a little kick of flavor on the finish and also acts as a meat tenderizer to make sure those wings are extra juicy. And with a ten minute active time, these are great to have in your beer cooking arsenal. You can even pretend like you slaved over them.
Hoisin Stout Chicken Wings
- 2 tbsp. olive oil
- ¼ cup chopped shallots
- 3 cloves garlic, minced
- ½ cup porter beer
- 2/3 cup hoisin sauce
- 2 tbsp. low sodium soy sauce
- 1 ½ tsp. red chili sauce (such as sriracha)
- 1 ½ lbs. chicken wings
- Preheat the oven to 425.
- In a pot over medium high heat, add the olive oil. Add the shallots and cook until softened and slightly browned, about 5 minutes. Stir in the garlic.
- Add the beer, hoisin, soy sauce and red chili sauce. Allow to boil, stirring frequently, until thickened, about 8 minutes.
- Arrange the chicken wings in an even layer in a 9×13 baking dish. Pour the sauce over the chicken.
- Bake for 15 minutes. Using tongs, turn the chicken wings over. Continue to bake until cooked through, about 15 additional minutes. Remove from sauce prior to serving.