Alaskan Brewing Company

Alaskan Freeride

Cooking with our Beer




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"Cooking with Alaskan Beer"






Wings of the Comanchero
Ingredients
Alaskan ESB Recipes
  • ESB Steak Sauce:
  • 1 ½ cups Alaskan ESB
  • 1/3 cup dry sherry
  • ¼ cup honey
  • 1/3 cup malt vinegar
  • 1/3 cup dark soy sauce
  • ½ tsp. Liquid smoke (hickory or mesquite)
  • ½ medium yellow or white onion, coarsely chopped
  • 4 large cloves garlic, peeled
  • ½ cup raisins
  • ¼ tsp. Hot red chili flakes (to taste)
  • 1 T. fresh orange zest
  • ½ tsp. freshly ground black pepper
  • Marinade:
  • 2/3 cup ESB steak sauce (recipe follows)
  • 2 cloves garlic, minced and mashed
  • 3 T cornstarch
  • 36 chicken wings
  • oil for frying
  • For serving sauce:
  • 1 ½ cups tomato juice
  • ½ cup Alaskan ESB
  • ½ to 1 tsp. Hot red chili powder
  • 1 canned or dried reconstituted chipotle chili
  • 2 cloves garlic, minced and mashed
  • 1 tsp. Paprika
  • ½ tsp. Liquid smoke
  • ¼ to ½ tsp. Salt (optional)
    •  

    Methods/steps
    Steak Sauce:
    Combine ingredients in a blender and puree until smooth. Pour into a medium saucepan and bring to a slow simmer. Simmer for 20 minutes.
    Wings:
    Blend steak sauce, garlic and cornstarch and marinate wings in refrigerator 4 to 6 hours.
    Drain and pat dry. Heat oil to 375 degrees in a deep skillet. Fry wings a few at a time until crisp and cooked through, drain on paper towels.
    Simmer all remaining ingredients uncovered for 40 minutes, stirring frequently
    Pour hot sauce over fried wings and serve immediately.

    Submitted by: Brent Kesey
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