Active preparation time: 40 minutes
Total time: 24 hours
Serves: 3–4
2 lb (907 kg) jumbo chicken wings
3 1/2 cup (828 ml) IPA, divided
1 Tbs salt
¾ cup (177 ml) ketchup
½ cup (118 ml) Sriracha sauce
1 Tbs cider vinegar
2 Tbs (30 ml) soy sauce
1 Tbs fresh ground ginger
1 Tbs cornstarch
Combine the chicken wings, 3 cup (24 fl oz/710 ml) IPA, and 1 tablespoon salt in a plastic container and refrigerate overnight.
Preheat the oven to 350°F (177°C). Drain the wings and lay them out on a sheet pan. Bake for 25 minutes, reversing the tray halfway through.
In a small saucepan, combine the remaining 1/2 cup (4 fl oz/118 ml) of IPA with the ketchup, sriracha sauce, vinegar, soy sauce, ginger, and cornstarch. Bring to a simmer. When the wings are done, toss them with the sauce while hot.
For a dipping sauce, combine 1 cup crumbled Point Reyes Original blue cheese, ½ cup sour cream, ¾ cup mayonnaise, and 1 tsp Worcestershire in bowl and mix until combined. Season to taste with salt and pepper.
Beer Suggestions: Lawson's Finest Liquids Double Sunshine IPA (Warren, Vermont), Tree House Brewing Company Alter Ego (Monson, Massachusetts), Station 26 Brewing Company Single Hop Citra IPA (Denver, Colorado), or your favorite fresh IPA.
PHOTO: MATT GRAVES
AUTHOR CHRISTOPHER CINA