Sticky Wings - Sweetwater 420 Buffalo Recipe

Prep the wings

Pat wings very dry with paper towels. If whole wings, separate into drumette and flat and remove tips. Place wings in a large bowl.

Coat and rest

Toss wings with baking powder, salt and black pepper until evenly coated. Let sit uncovered in the refrigerator for 30 minutes to 1 hour to dry the skin (this helps crisping).

Cook the wings

Preheat oven to 425°F (220°C) or heat oil in a deep pot to 350°F (175°C) if frying. For oven method: toss wings with 2 tbs neutral oil, arrange on a wire rack set over a baking sheet spaced apart, roast 40–45 minutes, flipping once halfway, until skin is deep golden and crisp. For frying: fry in batches 8–10 minutes until crisp and internal temp 165°F, drain on a rack and keep warm.

Make the SweetWater 420 Buffalo glaze

While wings cook, melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup SweetWater 420 (or similar mild amber ale) and 1/4 cup hot sauce, then stir in 2 tbs light brown sugar, 1 tbs honey, 1 tbs apple cider vinegar and 1 tsp soy sauce. Bring to a gentle simmer for 2–3 minutes to meld flavors.

Thicken and finish sauce

If the glaze seems thin, stir together 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened and glossy. Taste and adjust: add a pinch of salt or a splash more vinegar for brightness. Keep warm on lowest heat.

Toss wings in glaze

Place cooked wings in a large clean bowl. Pour 3/4 of the warm glaze over the wings and toss gently to coat evenly. Reserve remaining glaze for serving or to recoat. Transfer wings to a platter and spoon any sticky glaze over them.

Prepare vegetables

Trim and thinly slice celery on a bias to make about 3 cups. Peel and julienne carrots to make about 1 cup. If using optional lettuce base, shred and place on a serving platter or divide among plates.

Make bleu cheese dressing

In a bowl, combine 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp lemon juice (or white wine vinegar) and 2 tbs milk or buttermilk. Whisk until smooth, then fold in 1/2 cup crumbled bleu cheese, 1 tbsp chopped parsley (optional), salt and 1/4 tsp black pepper. Taste and adjust seasoning; add more milk to reach desired consistency.

Assemble salad

In a large bowl or on the platter over the lettuce base, combine sliced celery, julienned carrots and scallions. Drizzle 2–3 tbs of the bleu cheese dressing over the vegetables and toss lightly so the veg stay crisp. Sprinkle remaining crumbled bleu cheese over the top for garnish and add a final grind of black pepper.

Serve

Serve the sticky wings hot alongside the celery, carrots & bleu cheese salad. Provide extra reserved SweetWater 420 Buffalo glaze and dressing on the side for dipping. Enjoy immediately.