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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

Chicken Marinade:


  • 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


  1. 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.

  2. 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.

  3. Drizzle in the chili-garlic oil and whisk together until combined.

  4. 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


  1. 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.

  2. Julienne the jicama and carrots, cut deseeded cucumbers into half moons, and toss together in a bowl.

  3. 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.

  4. Drain excess liquid, toss the lime juice with the slaw, adjust seasoning, and garnish with toasted pine nuts and chopped cilantro.

  5. Serve immediately aside the fried chicken.

Chicken Dredge:


  • 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)


  1. 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.

  2. 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.

  3. 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.)

Beer Batter:


  • 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)


  1. 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.

  2. 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.

  3. Place on a cooling rack again set above a paper-towel lined sheet tray to rest the chicken for a few minutes.

  4. Lightly paint the beer-glaze onto the chicken pieces or drizzle it with a spoon to lightly coat the surface, not drenching the skin.

  5. Discard the remaining sauce or serve on the side. Sprinkle lightly with toasted sesame seeds. Serve while still hot.

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