Add chicken, Winter Ale, garlic, onion powder and peppercorns to stock pot. Stew on medium low heat for 1 ½ hours. Remove wings and skim fat. Over medium-high heat, reduce cooking liquid by half. Cook 1 ½ cups of reduced liquid, sage, spruce jelly and grilling sauce until consistency of thinned honey. Add chicken wings and heat through. Serve with rice or noodles and Alaskan Winter Ale.

Submitted by: Tom West