Add Local Spice to Wing Night

Mark DeWolf | BEER BUILDING BLOCKS

Classic ‘beer and wing night’ doesn’t have to be limited to wings drenched in prepared hot sauce and paired with a light lager. Consider adding a little spice by adding Asian flavours to your wings and accompanying them with a local craft brew that has a little bite. Our recipe for Baked Asian-Style Wings brings a harmony of sweet, sour and spicy flavours to wing night.

As for the accompanying beer, I’d opt for a brew that, like the food, shows off a balance of flavours. In this case, an Extra Special Bitter (ESB), such as the one produced by Nine Locks, should have the hop intensity to match the big flavours of the wings but enough malt sweetness to mellow the heat of the chili sauce.

Baked Asian-Style Wings

Serves 4

Prep Time: Less than 30 minutes

Total Time: Less than 1 hour

  • 2 lb chicken wings
  • Pinch salt
  • Pinch pepper
  • 2 limes, juice, zest
  • 1/2 cup honey
  • 2 tbsp fresh ginger, minced
  • 1/4 cup light soy sauce
  • 1 tbsp Sriracha sauce

Directions: Preheat oven to 375°F. Place wings on a foil lined baking sheet. Season with salt and pepper. Bake wings for 40-45 minutes or until cooked through. While the wings are cooking, make an Asian-inspired glaze by whisking together the lime juice, lime zest, honey, ginger, soy sauce and Sriracha sauce. After the wings are cooked toss them in the sauce and return to the baking sheet. Set oven to broil. Broil for 1 to 2 minutes per side. Wings should be golden brown but not burnt. Serve immediately.

Occasions recommends: Nine Locks ESB, 473 ml, $3.95

Next week: We cook up another local beer and Asian-inspired food pairing.

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