Recipe by Chef Brian Poe
The Ingredients, Part 1
24 chicken wings
12 oz. can of beer (Poe prefers Narragansett, but feel free to improvise)
6 oz. can of chipotle peppers with sauce, pureed
1/4 cup garlic chili paste
The Ingredients, Part 2: The Spices
2 Tbl. chili powder
2 Tbl. red pepper flakes
2 Tbl. ground coriander*
2 Tbl. ground cumin
2 Tbl. garlic powder
2 Tbl. celery salt
2 Tbl. cayenne pepper
2 Tbl. paprika
2 Tbl. onion powder
*Finding ground coriander can be a pain. You can omit this and they'll still taste pretty good.
Make the Marinade
Whisk together the garlic chili paste, the pureed chipotle, spices and about half of the beer, adding more if the mixture is too thick.
Marinate the Wings
Fully coat the wings in the marinade and put in the fridge for 24 hours.
Roast the Wings
Heat the oven to 350 degrees.
Evenly space the wings on a cookie sheet and bake for 15 minutes.
To check if they're done, slice into a wing, right near the bone. If it's still red, put it back in the oven.
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Make the Blue Cheese Dip
While the wings are in the oven, you've got more than enough time to whip up the blue cheese dip. You'll need:
1 cup sour cream
1/2 cup heavy cream
1 cup blue cheese crumbles
1 dash of Worcestershire sauce
1 poblano chile, diced
1 jalapeno chile, diced
salt and pepper, to taste
Mix Together the Blue Cheese Dip
Stir all of the ingredients together, adding a touch more heavy cream if the dip is too thick. (Make sure to add salt and pepper, too.)
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Take the Wings From the Oven
When the wings are done, the marinade should have dried up some and the wings will be brick red. Yeah, they'll still be sticky, but unlike regular fried Buffalo wings, these are pretty good for you. Well, good-ish.
Feel free to add some raw vegetables, if you like, but we'll stick with the wings.
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Reprinted with permission of Hearst Communications, Inc.