The trick to making sticky wings is to reduce the marinade until it’s nice and, well, sticky. As it reduces, the honey and sugars will begin to caramelize and get syrupy. When you pour it back on top of the wings at the end, it provides the perfect coating that adds tons of flavor and umami goodness to four pounds of wings.
We used New Belgium’s 1554 Black Lager for these wings—a unique beer that utilizes lager yeast to ferment a brew made with a bunch of rich malts. The color works great in the recipe, as do all of the roasty and toasty notes from the roasted chocolate malt. And if you love dark sessionable beers and have never tried a 1554, I believe we may have just introduced you to your new favorite!
Beer-Spiked Asian Sticky Wings
4 pounds chicken wings
¼ cup soy sauce
3 tablespoons honey
2 tablespoons hoisin
2 tablespoons sugar
1 tablespoon fish sauce
2 tablespoons beer, preferably 1554 Black Lager
1 tablespoon Sriracha (or more if you want it spicier!)
2 teaspoons dried ginger
1 tablespoon minced garlic
Chopped green onions for garnish
Combine all of the ingredients in a freezer bag and refrigerate. Allow the wings to marinate for a minimum of 4 hours but preferably overnight.
Preheat the oven to 425ºF. Drain the marinade out of the bag to a saucepan and set aside. Cover a baking sheet with a silpat or tin foil. Evenly distribute the wings on the sheet and cook for about 40 minutes, turning every 10 minutes.
During the last 10 minutes of baking, place the saucepan over high heat. Bring the marinade to a boil and then reduce it to a simmer. Allow it to reduce by half, until it’s syrupy.
Transfer the cooked wings to a large bowl. Pour the sticky wing sauce over the wings and toss. Garnish with the chopped green onions and serve immediately.