Beer Jelly Wings are literally finger licking good. They are sticky and sweet and the caramelized sugar turns a bit crunchy. The best part is that just as you are about to sink your teeth into juicy wing, the faint smell of beer or toasted hop mash wafts up.
For Super Bowl this year, I will not be stressing or slaving over all sorts of crazy plates. Instead I will be cutting my work in half by opening a few quality jars from my personal canning pantry. We can fill a table just by opening jars of boiled peanuts, horseradish pickles, spicy eggplant pickles, and jellies. At least one jar of beer jelly will go to making these killer chicken wings.
Sticky Beer Jelly Glazed Chicken Wings
- 1 jar beer jelly (try using something dark and hoppy but any flavor will work)
- 2 cloves garlic, crushed
- 1-2 dozen chicken wings
Turn broiler to hi and position the rack 6-8” from the top.
In a small pan combine the beer jelly and the garlic. Melt the jelly down and allow to gently simmer. No need to boil.
Arrange chicken wings on a broiler pan or mesh rack on top of a foil lined cookie sheet. Liberally salt and pepper the chicken. Turning often, broil chicken wings until just golden (approx. 15 minutes).
When the wings start to get some color, begin basting them with the melted beer jelly. Allow the jelly to bubble and caramelize. Continue flipping and basting with jelly until it sufficiently charred.
Before serving, allow glaze to cool just a bit because hot sugar can burn!
If you have any left over glaze, make a dipping sauce by adding a bit of water and some tomato puree or ketchup. Bring it to a boil and remove to a serving dish.
It is unlikely you will need any dipping sauce because the glaze on these wings is unreal. Sticky and chewy, but crunchy and pleasantly charred, you will need plenty of napkins.
Nancy Warner 