Ingredients Jump to Instructions ↓

  1. 50 chicken wings, wing tips removed (save for future soup stock, if desired)

  2. 2 (12-ounce) bottles beer

  3. 1 cup molasses

  4. 1/2 cup creamy peanut butter

  5. 1/2 cup fresh lemon juice

  6. 1/2 cup Worcestershire sauce

  7. 1/4 cup prepared mustard

  8. 1 teaspoon salt

  9. 2 tablespoons chili powder

  10. 1/4 cup chopped fresh parsley, for garnish

  11. 1 to 2 lemons, sliced thin, for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 450 degrees F. Line a large roasting pan with foil. Cut chicken wings in half at the joint and place wings evenly in roasting pan. In a large, heavy saucepan, combine the beer , molasses , peanut butter , lemon juice, Worcestershire sauce , mustard , salt , and chili powder. Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened. Pour sauce over chicken wings , tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes. Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve. Yield: 15 to 20 servings


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