GermanBeerGlasses 01

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

24 chicken wings

2 tablespoons freshly ground black pepper

1 tablespoon chili powder

2 tablespoons ground coriander

2 tablespoons ground cumin

1 teaspoon salt

2 teaspoons ground cinnamon

8 cloves garlic, minced

2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)

2 cups dry red wine

¼ cup firmly packed brown sugar

2 teaspoons crushed red chile flakes

3 tablespoons chopped cilantro sprigs

Cu of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the pepper, chili powder, coriander, cumin, salt, cinnamon, and garlic. Rub this evenly over all the chicken wings. In another bowl, combine the tomatoes, wine, brown sugar, chile flakes, and cilantro.

Heat a heavy pan to medium-hot. Add the tomato mixture and bring to a simmer. Add the wings and bring to a simmer. Cover the pan and lower the heat. Simmer until the wings become tender, about 30 minutes. Stir occasionally. 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.

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