Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 |
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- 1/2 clove garlic, finely grated
- Kosher salt
- Vegetable oil, for the baking sheets
- 4 pounds split chicken wings, wingtips removed
- Kosher salt and freshly ground black pepper
- 12 ounces beer
- 1/2 cup barbecue sauce
- 2 tablespoons light brown sugar
- 2 tablespoons chipotle hot sauce
Instructions
- Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
- Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 851 |
| Total Fat | 60 g |
| Saturated Fat | 13 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 343 mg |
| Sodium | 1020 mg |