This month, check out Das Food Truck’s stout-soaked chicken wings, and wash that deliciousness down with a Fireworks cocktail, all at the BISTRO SAQ!
Seasoning ingredients (chicken wings)
12 whole chicken wings, unsplit
30 mL (2 tbsp) kosher salt
15 mL (1 tbsp) paprika
15 mL (1 tbsp) garlic salt
15 mL (1 tbsp) brown sugar
5 mL (1 tsp) cayenne
15 mL (1 tbsp) oregano
250 mL (1 cup) ketchup
1 – 355 ml bottle of stout beer
250 mL (1 cup) brown sugar
15 mL (1 tbsp) chopped garlic
15 mL (1 tbsp) Dijon mustard
30 mL (2 tbsp) cider vinegar
15 mL (1 tbsp) Worcestershire sauce
30 mL (2 c tbsp) soy sauce
Chicken wing preparation
1. Mix all seasoning ingredients together and use to generously coat chicken wings. 2. Cook chicken wings on a barbecue preheated to 150°C (300°F), for 30 minutes or until the meat’s internal temperature is 74 degrees Celsius.
1. In a pot, mix all sauce ingredients together and, over medium heat, reduce by roughly half its volume, or until a thicker consistency is achieved. 2. Remove from heat and let cool. 3. When chicken wings are fully cooked, immerse in sauce and coat well. 4. Caramelize for 1 to 2 minutes on the barbecue, then serve immediately. If desired, you can also serve chicken wings with the sauce without having caramelized them.
You can also use this sauce for ribs, chicken breasts, and salmon.
The perfect pairing?
Dine on these delicious chicken wings with a glass of the Fireworks cocktail!
Heading photo: Harry Zgnilek