Pineapple Beer Chicken Wings
Tender chicken wings slowly braised in a sweet and savory pineapple beer sauce with a hint of spicy chili. The honey glaze caramelizes beautifully while the wings absorb the tropical sweetness of the beer.
Story
These wings are perfect for a weeknight dinner or casual gathering. The pineapple beer adds a unique sweetness that pairs wonderfully with the savory soy sauce and honey. Serve with steamed rice to soak up the delicious sauce.
Ingredients
chicken wings
500g (about 1 lb)
pineapple beer
1 bottle (330ml)
honey
2 tablespoons
dried red chilies
4-5 pieces
light soy sauce
1 tablespoon
vegetable oil
3 tablespoons
salt
to taste
Instructions
1
Prepare the wings
Pat the chicken wings dry with paper towels. Make 2-3 shallow cuts on the inner side of each wing. Brush honey generously on both sides of the wings and let sit for 5 minutes.
2
Sear the wings
Heat oil in a wide pan over medium-high heat. Add dried chilies and stir-fry briefly until fragrant, about 30 seconds. Carefully place wings in the pan and cook until the underside turns golden brown, about 4-5 minutes. Flip and cook the other side until golden.
3
Braise in pineapple beer
Add soy sauce to the pan, then pour in the entire bottle of pineapple beer. The liquid should come about halfway up the wings. Cover with a lid and reduce heat to medium-low. Let simmer for 18-20 minutes, flipping wings halfway through.
4
Reduce the sauce
Remove the lid and increase heat to medium. Tilt the pan and spoon the sauce over the wings repeatedly to glaze them. Continue until the sauce thickens and coats the wings nicely. Season with salt if needed. Serve immediately.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
