Beer Braised Szechuan Chicken Wings Recipes

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

Steps:

• Preheat the oven to 400 degrees F.
• In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
• Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
• Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

Steps:

• Preheat oven to 375F
• Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
• In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
• When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!

Steps:

• In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside. , Cut chicken wings into three sections; discard wing tip sections. Place flour in another large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. Add chicken to soy sauce mixture, a few pieces at a time, and shake to coat.,

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
• In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
• In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
• Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.