Game Night calls for Chicken Wings

By David Hu

I always look forward to game night. Sometimes it’s Scattergories, Taboo, poker or games on the Wii. While the games change, the one constant, besides fun, is food. Finger foods are the way to go – just make sure there are ample napkins.

One of my favorites for game night is Peanuts and Beer Chicken Wings. While people often think of using beer in batter-fried foods like fish and chips or onion rings, beer is a very versatile ingredient that can be used in stews, marinades and even dips.

After the wings are baked, the liquid will be thin so it’s important to reduce it by boiling to get a thicker, sauce-like consistency, making for deliciously sticky wings.

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Peanuts and Beer Chicken Wings
Serves 4

24 chicken wings, tips removed
1 12-oz can Lager Beer
½ cup molasses
¼ cup creamy peanut butter
¼ cup lemon juice
¼ cup Worcestershire sauce
2 Tablespoons mustard
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon chopped parsley

Rinse chicken with cold water; pat dry with paper towel. Preheat oven to 450 F. Line a roasting pan with aluminum foil.

In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder. Bring to a boil; reduce heat and simmer, covered, about 15 minutes.

Place chicken wings in large mixing bowl. Pour sauce over wings and toss until wings are completely coated.

Pour wings and sauce into prepared pan. Bake 25 minutes. Remove wings from oven. Drain liquid into a wide saucepan and boil rapidly to reduce, about 5 minutes or until thickened to sauce consistency. Toss wings with the sauce. Place wings on large platter and top with chopped parsley.

Recipe adapted from National Beer Wholesalers Association

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