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    You are in: Home / Recipes / Calgary Hot Wings Recipe
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    Calgary Hot Wings

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 35 mins

    24 hrs

    35 mins

    Eric Freed's Note:

    Barbecue without beer is, well, too depressing to contemplate, and I’m not just talking about to drink. Beer’s malty sweetness and pleasantly bitter edge of hops make for an interesting marinade. These Calgary Hot Wings were inspired by the Big Rock Brewery, in Calgary, Alberta, Canada.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.
    2. 2
      Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
    3. 3
      Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
    4. 4
      Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
    5. 5
      When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.
    6. 6
      Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.

    Ratings & Reviews:

    • on December 01, 2007

      45

      The wing sauce has great flavor! Loved the addition of the Sriracha. I did use Frank's hot sauce rather than Tabasco as it's a bit more bearable for my wimpy tastebuds.

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    • on November 12, 2007

      55

      quite possible the best wing recipe i ahve tried. you always find that one pub with great wings and never can duplicate it. well give this one a shot, I'ver tried a few different beers, but any hef works great. I use a smoker insted of hte grill but results are the same i am sure. bring pleanty ao napkins and beer. these are A+++ wings gordo

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2006

      55

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    Nutritional Facts for Calgary Hot Wings

    Serving Size: 1 (473 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 334.4
     
    Calories from Fat 116
    34%
    Total Fat 12.9 g
    19%
    Saturated Fat 4.8 g
    24%
    Cholesterol 47.9 mg
    15%
    Sodium 768.3 mg
    32%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.7 g
    3%
    Protein 11.1 g
    22%

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