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Allagash Black Beer-Batter Fried Chicken Wings and Drumettes with Sweet 'n' Spicy Stout Glaze with Cucumber Slaw
2008 - Appetizer Finalist
Recipe by Susanna Cho
Yields 6 Servings
- 3 pounds chicken wings and/or drumettes (skin-on)
- 3 cups Allagash Black Belgian-Style Stout
Season chicken with salt and pepper, then toss chicken with Allagash beer as a marinade for about 20 minutes. Set aside. (*Note: Prepare the cucumber-jicama slaw and stout-glaze in the meantime.)
For Stout Glaze (prepare before frying the chicken)
- 3 to 4 dried red chili peppers (whole)
- 4 teaspoons sesame oil
- ½ teaspoon minced garlic
- 2 cups Allagash Black Belgian-Style Stout
- ½ cup honey
- ¾ cup brown sugar
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons soy sauce
- Over low heat, cook dried chili peppers with sesame oil until the oil becomes infused with color and heat from the peppers. Add the garlic, cook for a minute, and then take off the heat. Discard the red chili peppers.
- Mix the beer together with the honey, brown sugar, cayenne pepper, onion powder, and soy sauce. Reduce this mixture over medium low heat until a thin syrup has formed.
- Drizzle in the chili-garlic oil and whisk together until combined.
- Adjust seasoning and consistency to taste.
For Cucumber-Jicama Slaw: (prepare before frying the chicken)
- 1 cup sugar
- 1 cup rice-wine vinegar
- ½ cup water
- 1 cup shredded jicama
- 1 cup shredded carrots
- 1 cup half moon of peeled cucumbers (deseeded)
- ¾ cup pureed white onions
- 2 teaspoons mustard seeds
- ½ ounce lime juice
- ½ cup cooked edamame soy beans
- ¼ cup toasted pine nuts
- ¼ cup chopped cilantro
- Mix together the sugar, rice wine vinegar, and water over medium heat until the sugar completely dissolves. Remove from heat, and cool in an ice-water bath.
- Julienne the jicama and carrots, cut deseeded cucumbers into half moons, and toss together in a bowl.
- When the vinegar mixture is cold, add the onion puree and mustard seeds, and then toss together with the vegetable mixture in a large bowl. Season to taste with salt and pepper. Set aside in the refrigerator to marinate for about 30 minutes.
- Drain excess liquid, toss the lime juice with the slaw, adjust seasoning, and garnish with toasted pine nuts and chopped cilantro.
- Serve immediately aside the fried chicken.
- 1½ cup corn starch
- 1½ cup Wondra or all-purpose flour
- 3 teaspoons cayenne pepper
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Canola Oil (as needed)
- Mix the corn starch, flour, cayenne pepper, black pepper, salt, garlic powder, and onion powder together; lightly dredge the chicken pieces and set aside on a baking sheet lined with parchment paper.
- Fry the chicken for 4 to 5 minutes on low heat to render some of the fat out of the skin. The oil should be hot, approximately 300° F.
- Remove the chicken, shake off excess oil, and place on a cooling rack set above a paper-towel lined sheet tray for 3 to 4 minutes. (The color of the chicken should still be yellow in color, not golden brown yet.)
- 1 cup Wondra or all-purpose flour
- 1¼ cup Allagash Black Belgian-Style Stout
- 1 teaspoon salt
- 1 egg
- Pinch of garlic powder
- Pinch of onion powder
- Pinch of cayenne pepper
- 2 tablespoons toasted black and white sesame seeds (as garnish)
- Prepare the beer batter for the second and final fry by mixing all the ingredients together with a whisk. The beer batter should be the consistency of a heavy cream.
- Batter the chicken lightly with the beer batter and refry the chicken again for another 3 to 4 minutes until the skin is golden brown, crispy, and is fully cooked internally.
- Place on a cooling rack again set above a paper-towel lined sheet tray to rest the chicken for a few minutes.
- Lightly paint the beer-glaze onto the chicken pieces or drizzle it with a spoon to lightly coat the surface, not drenching the skin.
- Discard the remaining sauce or serve on the side. Sprinkle lightly with toasted sesame seeds. Serve while still hot.