Serves 5
28 min
Beer Braised Honey Sriracha Wings
Recipe GLPRe145724d2838a1
Crispy chicken wings braised in beer and finished with a sticky-sweet honey and sriracha glaze. The wings are first seared to develop golden skin, then braised in the oven until tender and cooked through. A savory-spicy sauce made from the pan drippings, beer, honey, and sriracha coats the wings for a perfect balance of heat and sweetness.
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Ingredients
1 bottle or can of amber ale or preferred beer
10 chicken wings (drummettes or wing pieces)
¼ cup honey
2 tablespoons sriracha sauce
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 400°F.
Heat the vegetable oil in a medium to large cast iron skillet over medium-high heat.
Pat the chicken wings dry and season generously on all sides with salt and black pepper.
Once the oil is hot, carefully place the wings in the skillet. Sear them for 4 to 5 minutes, turning occasionally, until the skin is golden and crispy on all sides.
Pour enough beer into the skillet to cover the bottom and reach about ½ inch up the sides of the pan. You may use approximately half of the bottle.
Transfer the skillet to the preheated oven and braise the wings uncovered for about 20 minutes, until the juices run clear and an instant-read thermometer inserted into the thickest part at the bone reads 165°F.
Carefully remove the skillet from the oven. Using tongs, transfer the wings to a plate and set aside temporarily.
Place the skillet on the stovetop over medium heat. Pour a small amount of additional beer into the pan, scraping and stirring the browned bits stuck to the bottom with a wooden spoon or spatula. Continue adding beer gradually, a little at a time, until you have created a loose sauce base while avoiding a watery consistency.
Once the mixture is simmering, stir in the honey and sriracha sauce until fully combined and smooth.
Taste the sauce and add additional sriracha if you prefer more heat and spice.
If the sauce is too thick, add a bit more beer and stir until you reach your desired consistency.
Return the chicken wings to the skillet and toss gently to coat all sides evenly with the glaze. If needed, spoon the sauce over the wings to ensure good coverage.
Serve the wings hot, either in the skillet or transferred to a serving platter, drizzled with any remaining sauce.
