Absolutely my favorite meal / snack in the world. For the Beer you can go with almost anything - Lager / Stout / PA.
I rarely find a wing style I don’t like, but for the most part very few restaurants or bars can match what I have been making at home.
Here is my Ontario Maple Hot Wings recipe - a staple in my house.
Sauce: (for 15-20 wings)
.5 tbsp veg oil
1-2 tbsp Butter
dash Vanilla extract
2-3 tbsp Ontario Grade A Lanark County Maple Syrope
2-3 tbsp Frank’s Red Hot
1 tsp - 2 tbsp Hotter Hot sauce (Optional dependant on deisred heat and flavor profile - adjust amount of Frank’s accordingly).
1/2 clove minced garlic optional - I personnaly don’t use it for this recipe, but do use it for straight maple garlic wings.
- Dredge wings lightly in flour and deep fry for 15-17 minutes
2)Heat sauce pan to medium heat. Add oil / butter / garlic(optional) / vanilla / Syrope.
Simmer for 3-5 minutes to allow Syrope to caramelize slightly.
Add hot sauces / stir / remove from heat.
Toss wings in the sauce (obvious)
The sharpness of the heat can be manipulated by amount of hot sauce as well as amount of butter. If I want something that is really going to burn my insides, I will usually add extra butter to soften the blow a bit.
I have a bit of a passion for the wing / Beer combo, so if anyone else has a solid recipe they want to post I would love to try and duplicate it.