Beer Marinaded Chicken Wings

Chicken wings, how do I love thee?  Let me count the ways.  OK there are many.

Particularly, these Japanese influenced beer marinaded wings with an oven bake trick for extra crispiness.

I first tried similar wings in a micro brewery in New York (at lunch time, with beer).  Obviously, the furtive culinary brain quickly set about figuring out how to recreate the fabulousness.

Serves 2 (10 winglets)

Marinade:

60 ml ale or dark stout

1 TBSP light soy

1 TBSP sake

1/2 tsp chilli flakes

Coating (mixed):

4 TBSP coarse semolina flour

1/2 tsp baking powder

Glaze (warmed in a pan):

1 TBSP sweet indonesian soy

1 TBSP ale (see marinade)

1/2 tsp sugar

Method:

Marinade wings for 2-4 hours.

Remove wings and pat dry, coat with the semolina and baking powder.

Bake wings at 190 C fan or fan and roast. Cook 35 minutes and turn once.

Coat the wings with your glaze and cook in the oven for 10 minutes more until crispy and delicious.

Tip:  The parchment only makes for easy clean- up  (thinking ahead x )