Spicy brown ale bringed wings

When I got the newsletter from whitelabs.com this morning it struck me that I have been neglecting to share beer recipes with you. Luckily JoAnne included one in the newsletter. The recipe is not in metrics this time, but I'll let it slip :-)

An easy recipe from Cooking with beer by Lucy Saunders.

• ½ cup brown sugar
• ½ cup kosher salt
• 24 ounces brown ale
• 5 pounds chicken wings, cut into three sections, small tips removed
• 1 cup butter
• 2 tablespoons minced garlic
• ¼ cup minced fresh jalapeños (or a mix of habaneras and jalapeños)
• ½ cup (or more) hot pepper sauce
• ½ cup Sriracha or Asian sweet-hot chile sauce
• Pinch ground cinnamon
• 1 teaspoon finely ground black pepper
• 24 bamboo skewers, at least 10 inches long, soaked in water
• 2 tablespoons black or toasted sesame seeds for garnish (optional)
  

Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill for 1½ up to 8 hours.

Melt butter in large skillet, and add garlic and jalapeños. Sauté over low heat until jalapeños are tender, about 6 minutes. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth.

Prepare grill. Drain wings from brine, pat dry with paper towels and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly and sprinkle with sesame seeds.

Makes 6 servings.