Australian Beer-Barbecued Wings
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- Ready In:
- 45mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 12 chicken wings, whole (about 2 1/2 -3 lbs)
- 1⁄4 cup peanut oil
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup australian beer, such as Foster's
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons peanut oil
- 1 onion, finely chopped (small)
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, minced (fresh)
- 1⁄2 teaspoon red pepper flakes
- 1 cup ketchup
- 1⁄3 cup australian beer, such as Foster's
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon dark brown sugar, firmly packed
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 1 teaspoon dry mustard
- 1⁄2 teaspoon black pepper
directions
- Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in large nonreactive bowl and then stir in next 6 ingredients. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings occasionally.
- Meanwhile, prepare the barbecue sauce. Heat oil in a medium-size heavy saucepan over medium heat. Add onion, garlic, ginger and hot pepper flakes and saute, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from heat and measure out about 1 cup. Set it aside for serving.
- Preheat the gril to medium-high.
- When ready tto cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with sauce the last 5 minutes, then transfer to a platter and brush with sauce again.
- Serve accompanied by the reserved sauce.
Questions & Replies
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Reviews
-
I found this recipe for DH because he could live happily only eating wings. Since I am not fond of them he bought 3 small boneless skinless chicken breasts for me. We didnt have a lemon so he used bottled juice, the Foster's beer, doubled the garlic, and only a pinch or two of red pepper flakes. We loved this sauce on the chicken and want to try it on thick boneless pork chops. Made and reviewed for ZWT8 - 2010.
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Outstanding recipe! I made this exactly as posted, using Foster's Lager, except I didn't have peanut oil, so I used macadamia nut oil instead. Both the marinade and the sauce went together pretty quickly. I marinated the wings for about 5 hours, which really allowed the seasonings to penetrate. I also would definitely make this barbecue sauce again for other uses. A big hit all around! Made for ZWT8.
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These are some great wings!!!<br/>I have to admit to a couple of errors though. Firstly, I didn't read the instructions fully, and dumped all of my sauce ingredients into the pan...so I just cooked it off that way, and it came out just fine.<br/>My second error, was the fact that my half used bottle of beer ( Coopers NOT Fosters....never met an Aussie yet that drinks that stuff!!!)...got finished before I got to use it on the marinade, and as I only had Corona left in the fridge... I had to use that instead.<br/>HOWEVER...I don't think that any of these factors took anything away from this recipe at all...I cooked them on the grill, and they came out deliciously sticky, moist and full of flavour.<br/>We loved 'em!!<br/>Full marks for posting this one!!!
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Tweaks
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These are great wings! I love the lemon juice in the marinade and bbq sauce. It gives it a nice little tang. All the ingredients really compiment each other. I had to substitute the red wine vinegar with sherry vinegar and I think it worked fine. Oh, and I had to drink the beer. Yummy! I will make these again!!!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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