3 pounds chicken party wings and drumettes
2 Tbsp extra virgin olive oil
4 Tbsp unbleached all-purpose flour
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp hot sauce (any variety)
1 Tbsp water
8 ounces blonde ale
2 tsp cornstarch
½ tsp fine sea salt
¼ tsp ground black pepper
Chopped celery leaves, for garnish
Preheat the oven to 425°F. Cover a large baking sheet with parchment paper. Place the chicken in a large bowl and sprinkle with salt to season it lightly. Pour in the olive oil and stir to coat the chicken. Sprinkle in the flour and toss again to coat each piece.
Place the chicken pieces in a single layer on the parchment paper. Bake for 25 minutes. Remove the pan from the oven and use tongs to carefully flip each piece of chicken. Bake 25 more minutes, until golden brown and no longer pink.
While the chicken bakes, whisk together the mustard, honey, and hot sauce in a medium saucepan. Turn the heat to medium-high. Carefully add the beer and continue to whisk. Allow the sauce to come to a simmer.
While it cooks, stir together the water and cornstarch in a small dish. Whisk the slurry into the sauce. Continue to simmer and whisk until the sauce thickens, 5 to 7 minutes. Stir in the pepper. Remove from the heat and let cool for 2 to 3 minutes. It will thicken a little more.
Once the baked wings have been removed from the oven, pour the sauce over the wings on the baking sheet. Use tongs to turn and coat the wings in the sauce. Transfer to a serving platter and garnish with chopped celery leaves before serving. The wings are best enjoyed soon after they are prepared.
Domestic beers to consider: Firestone Walker Brewing Company 805 Blonde Ale, Ska Brewing Company True Blonde Ale, Carson’s Brewery Harlot Honey Blonde Ale.
Lori Rice is a photographer, writer, and nutritional scientist based in California’s Central Valley. To learn more about cooking with brews and for more great recipes, check out her cookbook Food on Tap: Cooking with Craft Beer, available on Amazon.