As an ode to your neighborhood Chinese Take-Out wings, we use whole wings and roast vs. deep fry ’em for easy clean-up and less guilt when you devour.
TIPS: Roast until crispy, then apply glaze. Stay alert after glazing – the glaze can still burn fast. Using a rack is the secret to crispy wings.
HARDWARE: Sheet Tray, Roasting Rack, Basting Brush, Mason Jar/Mixing Bowl
YIELDS 3-5 servings
PREP & COOK 15 minutes
READY IN 1 hour 15 minutes
1/2 jar Just+Add Beer Spicy Szechuan Black Vinegar
1/2 12-ounce bottle Angel City or Your Favorite Pilsner
2 pounds Chicken Wings
1 tablespoon Salt
2 teaspoons Pepper
1 tablespoon Sesame Seeds (garnish)
STEP 1: MAKE SAUCE
In a mason jar or mixing bowl, combine 4 tablespoons Just+Add Beer Spicy Szechuan Black Vinegar + 2 tablespoons Angel City Pilsner or your favorite Pilsner. For a saucier wing or to have extra to dip – DOUBLE IT!
STEP 2: SEASON & ROAST
Season wings w/ salt and pepper. Roast @ 400°F for 45 minutes-1 hour on a roasting rack until golden brown and crispy.
STEP 3: GLAZE
Generously glaze wings, return to oven for 8-10 minutes. Flip and glaze wings twice over cooking time, this love injects flavor in your new mouth adventure.
STEP 4: GRUB
Roll-up your sleeves, dig-in and wash it down with the rest of your Angel City or favorite Pilsner.