Recipe courtesy of Lee Anne Wong
Total:
2 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon Szechuan peppercorns, dry toasted until fragrant
  • 5 dried red chiles, crushed
  • 1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces
  • 1 star anise
  • 1/4 cup rice vinegar
  • 2 bottles ale beer, such as Bass or Sam Adams Summer Ale
  • 4 tablespoons butter
  • 50/50 cornstarch-all-purpose flour mixture, for dusting
  • Vegetable oil, for frying

Directions

Watch how to make this recipe.

In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.

Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.

Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.

Preheat the deep-frying oil in a large pot to 375 degrees F.

Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.

Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.

Categories:

IDEAS YOU'LL LOVE

Beer-Braised Chicken Thighs

Recipe courtesy of Rachael Ray

Beer Braised Rabbit

Recipe courtesy of Emeril Lagasse

Beer Braised Brisket

Recipe courtesy of Susan Vu

Beer-Braised Burgers

Recipe courtesy of Patrick Decker

Beer Braised Rabbit with Leek Rosti

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here