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.
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.
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.
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.
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.
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.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
