Spicy Guiness Glazed Chicken Wings
These Spicy Guinness Glazed Chicken Wings take inspiration from my grandmother's traditional Pot Roasted Chicken, combining robust Asian flavors with a hint of Western influence. The wings are coated in a bold, sticky glaze that features the deep, rich flavors of Guinness stout and a kick of black pepper, creating a mouthwatering experience that's perfect for those who enjoy a little heat. Ideal as a party snack, these wings pair wonderfully with fluffy rice, creamy pasta, or can be enjoyed straight from the bowl during your next gathering. For those who prefer a milder touch, feel free to substitute half of the Guinness with water. Get ready for a flavor explosion that will keep your guests coming back for more!
4
Servings
600
Calories
8
Ingredients
Ingredients
Chicken wings
1 kg (Trim off tips and cut through each wing at the joint)
Shallots
10 (Peeled and pounded into a fine paste)
Black peppercorns
2 tablespoons (Finely crushed)
Dark soy sauce
4 tablespoons (Regular (not sweet variety))
Light soy sauce
1 tablespoon
Sugar
4 teaspoons
Guinness stout
320 ml
Oil
4 tablespoons (For frying)
Instructions
1
In a large bowl, combine chicken wings, pounded shallots, crushed black peppercorns, dark soy sauce, light soy sauce, sugar, and mix until the wings are well coated. Allow the mixture to marinate for about 15 minutes, then drain the wings, reserving the marinade for later use.
2
In a wok or deep pan, heat 4 tablespoons of oil over high heat until it's smoking hot. Carefully add the marinated chicken wings to the pan, stirring frequently until they are golden-brown and cooked on the outside.
3
Next, pour the reserved marinade back into the pan and stir continuously to ensure the wings are evenly coated and sticky. Maintain high heat throughout this process.
4
Once the marinade is nicely caramelized on the chicken, pour in 320 ml of Guinness stout, bringing the mixture to a boil. Reduce the heat and let it simmer, stirring often, until the liquid reduces significantly and thickens into a glossy glaze that clings to the wings, ensuring the chicken is cooked through and tender, yet still attached to the bone.
5
Remove from heat and serve hot, either on their own or with a side of white or buttered rice, pasta, or mashed potatoes for a heartier option. Enjoy!
Nutrition Information
20
Carbs
Frequently Asked Questions
Frequently Asked Questions
What makes Spicy Guinness Glazed Chicken Wings unique?
These wings feature a fusion of traditional Asian flavors like shallots and soy sauce with a rich Western-inspired Guinness stout glaze.
How many servings does this recipe yield?
This recipe yields approximately 4 servings.
What is the calorie count for this dish?
There are approximately 600 calories per serving.
How many carbohydrates are in these wings?
Each serving contains about 20 grams of carbohydrates.
How should I prepare the chicken wings?
Trim off the tips and cut through each wing at the joint before you begin the marinating process.
How long should the chicken marinate?
The wings should be marinated for about 15 minutes to allow the flavors to penetrate.
What do I do with the marinade after soaking the wings?
Drain the wings but reserve the marinade to pour back into the pan later for caramelization.
Can I substitute the Guinness stout if I want a milder flavor?
Yes, you can substitute half of the Guinness stout with water for a less intense flavor.
How should the shallots be prepared?
Shallots should be peeled and pounded into a fine paste for the best distribution of flavor.
What kind of pepper is used in this recipe?
The recipe calls for 2 tablespoons of finely crushed black peppercorns to provide a spicy kick.
What type of dark soy sauce is recommended?
Use regular dark soy sauce, specifically not the sweet variety.
At what temperature should I fry the chicken?
The oil should be smoking hot over high heat before adding the marinated chicken wings.
How do I know when the initial frying is done?
Fry the wings until they are golden-brown and cooked on the outside before adding the marinade back.
When do I add the Guinness stout to the recipe?
Add the Guinness stout once the reserved marinade has nicely caramelized on the chicken.
What should the consistency of the final glaze be?
The glaze should be thick, glossy, and cling tightly to the wings.
How do I ensure the chicken is tender but stays on the bone?
Simmer the mixture and stir often until the liquid reduces and the chicken is thoroughly cooked through.
What are the suggested side dishes?
These wings pair wonderfully with white rice, buttered rice, pasta, or mashed potatoes.
Is this recipe suitable for parties?
Yes, these wings are an ideal snack or finger food for gatherings and social events.
Can I use a different type of beer?
While Guinness provides a specific rich flavor, you could use other dark stouts, though the taste profile will change.
Do I need to use sugar?
Yes, 4 teaspoons of sugar are used to balance the bitterness of the stout and help the glaze caramelize.
What equipment is best for cooking these wings?
A wok or a deep pan is recommended to handle the high heat and the reduction of the sauce.
How many ingredients are in this recipe?
There are 8 main ingredients: chicken wings, shallots, black peppercorns, dark soy sauce, light soy sauce, sugar, Guinness, and oil.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the soy sauces with tamari and ensure the stout is a gluten-free variety.
Can I use pre-ground black pepper?
Freshly crushed peppercorns are preferred for a bolder flavor, but pre-ground pepper can be used in a pinch.
How much oil is used for frying?
The recipe calls for 4 tablespoons of oil for the frying stage.
Can I use chicken drummettes instead of whole wings?
Yes, drummettes work perfectly for this recipe as long as they are trimmed similarly.
Should I keep the heat high throughout the entire process?
Maintain high heat during frying and caramelization, then reduce the heat to simmer after adding the Guinness.
What is the role of light soy sauce here?
Light soy sauce adds saltiness and enhances the savory 'umami' depth of the marinade.
Can I store and reheat leftovers?
Yes, store in an airtight container and reheat in the oven or pan to maintain the sticky glaze.
How do I prevent the glaze from burning?
Stir frequently during the simmering phase as the sugars in the marinade and stout begin to thicken and caramelize.