Beer-Braised Chicken Wings

We love to serve this simply seasoned chicken in wing form, as appetizers, but you absolutely could make a meal of it. Use this recipe on any cut of chicken; thighs, drumsticks, even breasts work well and are delicious. Just be sure to lengthen the braising time according to the size and amount of the pieces you choose.

Yield: 1-2 lbs. wings , Prep time: 5 minutes , Cook time: 2.5 hours (including oven time)



1. Preheat the oven to 400 degrees.
2. In a roasting pan, pour the beer over the wings and cover the pan with aluminum foil; place in the oven for 2 hours. While the chicken is cooking, combine the salt, pepper, and old bay seasoning in a small bowl and set aside for later.
3. After 2 hours, remove the chicken from the oven and let cool. Drain and dry completely on paper towels.
4. Fill a pot 1/3 of the way with oil and bring to 350-375 degrees. Once the chicken is dry and the oil is hot enough, add a couple of wings in the oil at a time. Let cook for 20 seconds to 1 minute, until crispy. The chicken is already cooked completely -- this fry step is just about getting crunch and color on the wings.
5. Once the wings are golden brown and crispy, lift from the oil to a paper towel to drain any excess grease. Then, while the chicken is still hot, transfer to a bowl and season with the Old Bay mixture.
6. Serve hot with your favorite dipping sauces. 

Tips + Tricks

**Multiply this recipe as many times as you need to. Just use 1 beer per 1 lb. of chicken.
**We use Christian Moerlein's Barbarossa Double Dark Lager for this recipe, but you should use whichever beer is in your fridge right now. Always cook with what you like to drink.