GermanBeerGlasses 01

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

12 chicken wings

2 cups buttermilk

½ cup chopped cilantro sprigs

6 cloves garlic, minced

1 tablespoon crushed red chile flakes

1 tablespoon salt

1¼ cups unbleached white flour

2 cups flavorless cooking oil


2 cups apricot jam

1 cup white distilled vinegar

1 cup water

2 tablespoons minced ginger

2 teaspoons Asian chile sauce

Lollipop the chicken wings. In a bowl, combine the buttermilk, cilantro, garlic, chile flakes, salt, and flour. Stir well. Pour the batter into a 9 x 9-inch baking pan. Add the chicken wings, meaty side down, so the meaty ends are completely coated with the batter. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

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

To make the mop, in a saucepan, combine all the mop ingredi-ents. Bring to a low boil, then cool to room temperature. This can be done 24 hours before cooking, place everything in the refrigerator.

To cook, warm the mop in a saucepan. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Place 12 lollipops meaty side down into the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 8 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with the Apricot Mop or your favorite dipping sauce.

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.

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