GermanBeerGlasses 01

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

24 chicken wings

2 vine-ripened tomatoes, chopped, including seeds ¼ cup chopped cilantro sprigs 1 cup dark raisins

2 cups unsweetened coconut milk

¼ cup Thai or Vietnamese fish sauce

2 tablespoons curry powder

2 tablespoons your favorite hot sauce

1 tablespoon freshly grated nutmeg

2 teaspoons grated orange zest

¼ teaspoon salt

3 tablespoons flavorless cooking oil

2 tablespoons minced ginger

5 cloves garlic, minced

Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the tomatoes, cilantro, raisins, coconut milk, fish sauce, curry powder, hot sauce, nutmeg, orange zest, and salt. Place a deep 12-inch pan over medium heat. Heat the cooking oil and sauté the ginger and garlic for 1 minute. Add the coconut milk mix-ture. Bring to a low boil. Add the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.

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