Add Dream Crusher Double Rye IPA to your Thai Chili wing sauce, and brush up against the event horizon of spicy, beer-infused flavor.
1 can of Dream Crusher Double Rye IPA
1 tbsp kosher salt
2 lemongrass stalks, tough outer layers removed, chopped
3 cloves of garlic, minced
1 tsp crushed red pepper
1 1/2 cups water
1 tbsp sugar
2 limes, sliced
2 lbs chicken wings, tips removed, drumettes and flats separated
3/4 Thai sweet chili sauce
2 tbsp sriracha
4 tbsp brown sugar
1 tsp ginger, grated
2 tsp soy sauce
4 tbsp rice vinegar
Juice of 1/2 lime
1 tsp sesame oil
3 green onions, sliced
Whisk together Dream Crusher Double Rye IPA, salt, lemongrass, garlic, crushed red pepper, water, and sugar in a large mixing bowl until salt and sugar are dissolved. Add lime slices and chicken wings. If necessary, add water until all the wings are submerged. Cover and refrigerate for 10-12 hours, up to 24 hours.
Heat oven to 425° F. Remove wings from brine and pat dry with paper towels. Arrange on a parchment-lined baking sheet and bake for 25 minutes.
Meanwhile, whisk together sweet chili sauce, sriracha, brown sugar, ginger, soy sauce, rice vinegar, lime juice, and sesame oil. Reserve half of the sauce.
Remove chicken wings from oven and brush on all sides with sauce. Bake for 10 minutes and remove. Brush again with sauce on all sides. Raise heat to broil. Broil wings for a couple of minutes until browned, being careful not to burn.
Serve with reserved sauce and top with green onions.
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