Shelly's Recipe

Loose Cannon Wings

Category: Wings

Makes 6–8 servings

1/4 cup kosher salt
1/4 cup packed light brown sugar
1 tablespoon Southwest seasoning or cayenne pepper
1 teaspoon red pepper flakes
1 cup water
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon lime juice
1/2 cup chopped yellow onion
1 lime, thinly sliced
1/4 cup roughly chopped fresh cilantro leaves
1 tablespoon minced garlic
1 (12-ounce) bottle Heavy Seas Loose Cannon IPA, or similar beer
2 1/2 pounds chicken wings
Olive oil
Ranch dressing, for serving (optional)

1. Combine the salt, brown sugar, Southwest seasoning, pepper flakes, water, orange juice, lemon juice, and lime juice in a large ziplock bag; close the bag and shake until the salt and sugar are completely dissolved. Add the onion, lime slices, cilantro, garlic, and beer and shake to combine and degas the beer.

2. Add the chicken wings to the bag and shake the bag so that the wings are submerged. Refrigerate for at least 8 hours and up to 12 hours.

3. Remove the wings from the refrigerator and discard the brining solution. Pat the wings dry with paper towels and set aside to come to room temperature, about 30 minutes.

4. Prepare a low fire in a gas or charcoal grill. Brush the wings with olive oil to prevent sticking. Grill until golden brown, 3 to 5 minutes per side. Serve the wings hot with a side of ranch dressing, if using.


NOTE: The citrus hop presence from the Loose Cannon (or similar India pale ale) blends nicely with the fruit juice in the marinade, giving great flavor to the wings without the mess associated with a sticky sauce.