GermanBeerGlasses 01

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

24 chicken wings

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cayenne powder

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

2 cups unbleached white flour

4 cups flavorless cooking oil

¼ cup your favorite hot sauce or Tabasco sauce

1 recipe Blue Cheese Dressing (page 23)

Carrot sticks and or celery sticks, for serving


Cut of the wing lips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine the salt, chili powder, paprika, cayenne, coriander, pepper, and garlic powder. Stir to mix evenly. Rub the wings with the mixture, then refrigerate for 1 to 8 hours.

Rub the wings with the flour. 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). Turn the heat to high. Add half the wings. Cook until a deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 12 min-utes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Transfer the wings to a serving platter. Pour the hot sauce over the wings. Serve with the dressing and the carrot sticks.

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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