GermanBeerGlasses 01

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

24 chicken wings

3 tablespoons unsalted butter

2 small yellow onions, chopped

4 cloves garlic, minced

4 cups chopped brown button mushrooms

2 cups red wine

2 cups chicken broth

4 teaspoons tomato paste

1 teaspoon sugar

2 tablespoons chopped fresh thyme or oregano leaves

2 teaspoons crushed red chile flakes

1 teaspoon salt

Cut of the wing lips and save them for making stock Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat. Add the butter and the onions. Cook until the onion browns, about 12 minutes. Add the garlic and mushrooms to the pan. Cook until the mushrooms wilt, about 6 minutes. Meanwhile, in a large bowl, combine all the remaining ingredients. Pour into the pan and 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. Can be reheated and served the next day.

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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