1 tbsp. brown sugar
1 tsp. chipotle powder
1 tsp. paprika
1 tsp. cumin
1 tsp. salt
1 cup Christmas Ale
1 cup granulated sugar
1 tbsp. olive oil
1 tbsp. shallot (diced)
1/2 cup ketchup
1 tbsp. white vinegar
1 tsp. ground chipotle chili powder
1/2 tsp. garlic powder
Salt, to taste
Will season and sauce up to 24 standard wing sections.
Preheat oven to 375°F. On stove, over medium heat combine Christmas Ale and sugar in a medium sauce pan. Reduce by half (to about 1/2 cup), occasionally stirring gently. While reducing, scrape rendered foam off surface of liquid, to keep extracted bitterness to a minimum. Set syrup reduction aside.
On same burner over medium low heat, in a medium sauce pan, heat olive oil and add diced shallot. Cook until softened and translucent, being careful not to brown. Add ketchup, Christmas Ale syrup, vinegar, chipotle powder, garlic powder and salt. Reduce to low and simmer until slightly thickened.
Mix together wing seasoning spices (brown sugar, chipotle powder, paprika, cumin, salt). Pat dry chicken wings and moderately season. Add more for an extra spicy kick.
Disperse wings evenly on parchment paper- or silicone mat-lined shallow baking tray. Cook in preheated oven for 45 minutes, flipping halfway through and cooking until interior temperature reaches 165°F. Wings should be browned and crispy.
Remove tray from oven. Transfer wings from tray using tongs to a heat resistant bowl and toss in finished sauce. Serve and enjoy.
Recipe by Scott Ward, Kegging Line Operator at GLBC