90 min prep time
This recipe delivers the same punchy flavor and juicy, crisp texture as your favorite bar wings, without the deep-frying and additive-laden sauces then typically rely upon.
4 (12-ounce) cans of beer, preferably lager
6 tbsp. Kosher salt
3 tbsp. brown sugar
3 to 4 lbs. chicken wings, separated into drumettes with tips discarded
1 tbsp. cornstarch
1/2 cup Red Fresno Sriracha
1. To make the brine, in a large saucepan, bring the beer, salt, and sugar to a simmer. Watch closely when the beer nears a boil: it can foam up and over the edge of the pan. Use a spoon to stir the bubbles down. Simmer for 3 to 4 minutes.
2. Remove from the heat, pour into a large bowl (large enough to hold the chicken wings and liquid), and cool. The brine can be made a day ahead and refrigerated. (Do not add the chicken to the hot brine.)
3. Combine the brine and the chicken in the large bowl and refrigerate for 1 to 2 hours, but no longer.
4. Remove the chicken, rinse, and pat dry with paper towels. (Brined and dried wings can be stored in the refrigerator for up to 24 hours.)
5. Preheat the oven to 500°F.
6. In a large bowl, toss the chicken wings with the cornstarch. Spread the chicken wings on a lightly oiled baking sheet. Bake until well browned and cooked through, 15 to 20 minutes, flipping the wings halfway through the cooking time.
7. In a clean, large bowl, toss the cooked wings with the Red Fresno Sriracha and return to the baking sheet, scraping any residual sauce from the bowl onto the wings. Continue baking for 3 to 5 minutes or until the optional cheese is bubbling. Let the wings cool for a few minutes on the baking sheet before serving.
For extra incredible-ness top the wings with cheese before the last time in the oven.