The classic recipe for chicken wings for beer involves serving them with celery stalks and blue cheese sauce. This dish was first served in 1964 at the "Anchor" bar in Buffalo and has since been considered a classic canon and simply a great beer snack.
Wings with garlic and mustard
Ingredients:
- chicken wings - 1 kg
- garlic - 2 cloves
- mustard - 2 tbsp. l.
- soy sauce - 2 tbsp. l.
- hops-suneli - 1 tbsp. l.
- icing sugar - 1 tsp.
- mayonnaise - 2 tbsp. l.
Combine all the ingredients of the sauce in a convenient bowl, mix thoroughly, dip each wing, put in a container and refrigerate for 2-3 hours. Lightly grease a baking tray and lay out the wings in one layer. Bake for 20 minutes at 180-200 degrees Celsius. To keep the wings soft and juicy, water them regularly with the remaining sauce. Put the finished dish immediately so that the wings do not absorb excess fat.
Honey chicken wings
Ingredients:
- chicken wings - 0.5 kg
- soy sauce - 50 ml
- honey - 1 tbsp. l.
- Dijon mustard - 1 tbsp. l.
- fresh rosemary - 1 stalk
- garlic - 3 cloves
- ground paprika - 1 tbsp. l.
- fresh ginger - 50 g
- ground black pepper
- salt
Chop the garlic, remove the leaves from the rosemary and chop finely, peel the ginger and grate. Combine all ingredients in a convenient container and mix thoroughly.
Remove the extreme bones from the chicken wings, cover with marinade and send to the cold for 2–2, 5 hours. The longer the marinating time, the tastier the dish will be.
Put the pickled wings on a baking sheet and bake in the oven for 40 minutes at 160-180 degrees Celsius.
Spicy chicken snack for beer
Ingredients:
- chicken wings - 1 kg
- salt - ½ tbsp. l.
- ground red pepper - 2 tsp.
- paprika - 1 tbsp. l.
- seasoning for chicken - 1 tsp.
- ground black pepper - ½ tsp.
- chicken eggs - 1 pc.
- flour - 2/3 cup
- sour cream - ½ cup
- hot sauce - 1 tbsp. l.
- horseradish - 1 tbsp. l.
Rinse the chicken wings under cold running water, pat dry with a paper towel and cut into phalanges.
In a deep bowl, combine salt, chicken seasoning. Add paprika, black and red pepper to half of the specified rate.
To make the dough, beat one egg with the hot sauce, the remaining paprika, and the pepper mixture. Pour flour into a separate plate. Pour vegetable oil into a deep fryer or deep frying pan and heat to the temperature required for frying. Dip the wings in a beaten egg with spices, roll in flour and fry in small batches for 5-7 minutes, not forgetting to turn. The golden color will tell about the readiness of the dish.
Serve with the sauce, for which combine horseradish, sour cream, hot sauce, salt and pepper to taste.
