GermanBeerGlasses 01

Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

8 whole cloves

1 tablespoon black peppercorns

2 tablespoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon cumin seeds

6 cloves garlic, peeled

¼ cup thinly sliced ginger

3 whole serrano chiles, stemmed

3 cups packed fresh basil leaves

1 teaspoon salt

¼ cup flavorless cooking oil

2 limes, cut into wedges

Cut of the wing tips and save them for making stock. Using an electric spice grinder, grind the whole cloves, peppercorns, coriander seeds, caraway seeds, and cumin seeds into a powder. In a food processor, mince the garlic, ginger, and chiles. Add the basil and mince. Add the powdered spices and the salt. With the food processor running, slowly add the oil, stopping when the mixture forms a paste. In a large bowl, combine the chicken wings and the green curry paste. Mix thoroughly, rubbing the green curry paste into the chicken skin. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium tem-perature. Grill the chicken wings about 30 minutes with the barbecue covered. Turn the wings every 5 minutes. The wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve, accompanied by the lime wedges.

Beer Types and Serving Suggestions

Here are some favorite common beers, with some food pairing and serving suggestions:

  • Lager Smooth, light beer, slightly tangy
    Fish, Hamburger, Curry Dishes
  • Pale Ale Light, slight fruity ale
    Green Salads, Fish, Pork, Hamburger
  • Pilsner Light-bodied, mild malt beer with flowery aroma
    Light Soups, Pizza, Fish
  • Brown Ale Smooth, rounded beer with a nutty taste
    Chicken, Salad, Pork 
  • Bock Strong beer with caramel taste
    Chicken, Game, Creamy Desserts, Lamb, Sausage
  • Porter Dark ale with a rich taste
    Cheese, Beef, Barbeque, Fruity or Creamy Desserts
  • Stout Opaque, dry ale with a chocolate taste
    Shellfish, Chocolates, Rich Desserts or Rich Meats

Some other tips:

Beer is a delicious aperitif. Choose a light beer to serve before a meal.

Serve pale beers with light soups and heavy, malty beers with stews.

Light beers are delicious with green salads and vegetable courses.

Serving a chocolate dessert? A rich, sweet, dark beer is the perfect match. Fruitier beers work well with fruit desserts.

A strong sweet beer is a nice digestif, with or without a separate dessert.

Login Form