In the states the air is starting to chill, the leaves are developing a rosy hue and most importantly (especially in the southern regions of the states) tailgating season has started.  This means weekends filled with American football and lots of beer and food.  I recently wrote article for a local magazine, NoAla, about Alabama’s exploding craft beer industry and different dishes you can make with the local brew.  It wasn’t specifically for tailgaters, but they would love these dishes.

My friend and colleague, Lily Plauché, developed four amazing recipes for the article, my favorite being the Dark Hammer Chicken Wings.Dark Hammer Chicken Wings

Serves: 4-6

2 pounds chicken wings

½ cup cherry juice

1 cup Yellowhammer Dark Hammer beer (Belgian Quad)

¼ cup brown sugar

1 tablespoon soy sauce

1 tablespoon molasses

2 tablespoons cider vinegar

1 teaspoon crushed red pepper

½ teaspoon ground coriander

1 lime, cut into wedges

Fresh cilantro

 

1. Heat oven to 425°F. Arrange chicken wings on a foil-lined baking sheet with sides.

2. In a medium pot, combine juice, beer, sugar, soy sauce, molasses, vinegar, pepper, and coriander. Bring to a boil over medium-high heat, watching carefully as it can boil over. Reduce heat to medium and cook, stirring frequently, until reduced to 1 cup (about 10 minutes). Remove from heat.

3. Pour the glaze over the wings. Bake at 425°F for 20-25 minutes, stirring occasionally, until done. Preheat broiler. Broil wings 1-2 minutes or until browned. Serve with lime wedges and cilantro.