Chocolate porter grilled chicken wings are sweet and smoky with a hint of heat. A perfect unique grilled chicken wing recipe to enjoy this summer!
I love pub food…the combination of a wide assortment of drinks, grilled and/or fried foods, and a good supply of napkins make up a fun environment for friends and family. And you know a good pub is worth coming back if your recommendation to others are the chicken wings. The crafting of a plate of chicken wings takes on many forms, whether grilled or battered and fried, naked or saucy, and with mild and sweet or hot and bold flavors. The variety lends to many ways to prepare and serve chicken wings, and each has its own legion of fans and critics.
I also love cooking with beer. Beer is an interesting ingredient because depending on the brew it offers a multitude of flavors, and is a worthwhile alternative to additional oils and fats when looking for a particular flavor when preparing your meal. I’m a huge fan of dark beers, particularly porters and stouts, in part because they are to be enjoyed with your meal as opposed to flat-out consumed, and if you are looking for chocolaty or molasses/caramel/coffee-like notes in your meal, you have many options.
Just like chicken wings, there are many varieties of porters and stouts, with different malts (the method/duration of roasting barley), different amount of hops (for bitterness to counter the sweetness of the malt), aging (by fermentation or other means), and the addition of specialty ingredients (caramel, coffee, chocolate, and even peanut butter are some flavors you may find in craft breweries or stores). There’s an interesting story behind the evolution of porters and stouts, and their ties to the Industrial Revolution, which can be found here.
As I am very fond of grilling, I chose chocolate porter as my beer of choice to prepare the chicken wings. The chocolate porter proved itself versatile through the entire cooking process: it was the main ingredient in the marinade, and I kept the excess marinade for reduction, becoming a delicious sauce to brush the wings during grilling. To make it easier to handle the wings while cooking, I used this grilling skillet. This helped prevent the wings burning by directly touching the grates, but still provided plenty of heat for that grill flavor. I hope you enjoy this recipe as much as we do!
- 2 lb chicken wings, cut
- 24 oz chocolate porter
- 2 cloves garlic, minced
- 3 tbsp jalapeño pepper hot sauce
- 2 tbsp cornstarch
- 1 tbsp smoked paprika
- 1 tbsp sea salt
- 1 tsp ground black pepper
- Combine all ingredients except for the cornstarch in a resealable plastic bag. Shake the bag to ensure a consistent mixture. Place the bag inside the refrigerator and let marinade overnight.
- Remove the wings from the bag to dry and place the excess marinade in a sauce pan. Add the cornstarch and bring the excess marinade to a boil. Upon boiling, lower the temperature and let the marinade reduce into a sauce. Set some aside for dipping later, if desired.
- Set up the grill to 350 degrees Fahrenheit with a grilling basket. Be sure to grease the basket with oil or cooking spray. Place the wings inside the basket, and have the basket placed over direct heat.
- After five minutes, flip the wings and start brushing with the sauce. Grill for up to another five minutes before flipping again to brush with more sauce. Grill for an additional two minutes before removing to serve.