Succulent chicken wings or drumsticks marinaded for hours in a delicious tangy sauce and glazed with a homemade spicy Sriracha glaze.
Recipe courtesy of Chef Brett Hunt.
ingredients
Chicken
Glaze
directions
In a large bowl, whisk together the buttermilk, 12 ounces of beer, salt, smoked paprika, cayenne, cumin and brown sugar. Add the onions and chicken to the marinade. Cover and place in the fridge for at least 6 hours and up to 12 hours or overnight.
*Affligem Blonde Abbey Ale is available at liquor stores across Canada.
Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
Remove the chicken from the marinade. Discard the marinade.
Place the chicken on a preheated grill, brush with the glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes. (Depending on the size of the chicken you are using).
Transfer wings to a serving platter and sprinkle with cilantro (optional). Serve with blue cheese dipping sauce or any other sauce you may prefer with your wings, but these wings are also excellent on their own!
*Affligem Blonde Abbey Ale is available at liquor stores across Canada.