Guinness Glazed Chicken Wings for St. Patrick's Day

We are heading out to our neighbors' house for our annual St. Patty's Day corned beef and cabbage dinner. Our part of dinner consists of the appetizer and the dessert, so we have today's post as well as tomorrow's post all set and ready to go. Read on!

Today, we bring you the appetizer: Guinness Glazed Chicken Wings. These little lovelies get their flavor from a mix of root vegetables and a can of Guinness, Ireland's popular dark stout. Reducing this gravy-of-sorts turns it into a nice glaze to brush on the wings right before broiling and serving. 

The rest of the meal was equally delish. Corned beef with cabbage, carrots, turnips and potatoes, with roasted vegetables, and mashers. Our ancestors would be proud!  (Check out the photos below!) 

And, of course, tune in tomorrow to find out what we had for dessert.

Guinness Glazed Chicken Wings

adapted from this recipe at Little Shamrocks

Ingredients:

2 tablespoons olive oil

1/2 medium onion, diced

3 cloves garlic, minced

kosher salt

freshly ground black pepper

2 pounds chicken wings, butchered into blades and drums

1-inch piece of fresh ginger, peeled and quartered

1 carrot, peeled and quartered

1 parsnip, peeled and quartered

1 teaspoon dried thyme leaves

1 can Guinness Stout

In a large skillet, heat oil over medium heat. Add onion and garlic and sweat for 2-3 minutes. Remove onion and garlic with a slotted spoon. Season wings with salt and pepper. Add chicken wings to the pan and cook, about 5 minutes each side, until nicely browned. Return onion and garlic to the pan and add ginger, carrot, parsnip and thyme. Pour Guinness into the pan and bring to a boil over high heat. Cover and reduce heat to low; simmer for 30 minutes, until chicken is cooked through. Remove chicken wings from the pan and place on a baking sheet. Strain the sauce through a fine-mesh sieve; discard vegetables. Pour sauce into a small saucepan and boil over high heat until reduced by half. When ready to serve, heat broiler on low. Brush wings with glaze and broil for 5-6 minutes; turn, baste and broil other side 4-5 minutes. Eat with a freshly poured Guinness to wash them down - Slainte!

Moonshine Sticky Wings *Award-Winning"

Okay, so maybe this week has been all about cooking with liquor. What can we say? We are madly in love with Onyx Moonshine and since we already tried a sweet dish, we wanted to do something savory with it. Thus we give you Moonshine Sticky Wings. A dozen wings, a little honey to pick up the honey notes in the moonshine, some soy and sesame oil, and of course, the moonshine itself. Pretty good stuff, but a few notes on this one since it's not yet perfect. We baked them in the sauce then broiled them for a few minutes to attempt to get some crispiness, but next time we're gonna go ahead and fry these things. We suggest you start there. Also next time we'd add more moonshine because, well, why not?

Lay wings out in baking dish;

sprinkle with garlic salt

Combine these ingredients to make the sauce

Pour sauce over wings then bake and broil

Moonshine Sticky Wings

Ingredients:

1 dozen chicken wings

1/2 teaspoon garlic salt

1/4 cup honey

2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

2 tablespoons Onyx Moonshine

2 cloves garlic, pressed

sesame seeds for garnish

Preheat oven to 450 degrees. Lay wings out in a large glass baking dish. Sprinkle with garlic salt and set aside. In a medium bowl, mix remaining ingredients. Pour evenly over wings. Bake at 450 for 25 minutes, then broil on high for a few minutes to brown and crisp. Garnish with sesame seeds.

UPDATED MARCH 12, 2013: THIS RECIPE WON AN EDITOR'S CHOICE AWARD IN SPLASHPAD MOBILE'S "STICK A FORK IN IT" CONTEST FOR THE TOP RECIPE ANDROID APP. 

GET THE APP HERE AND LOOK FOR OUR RECIPE DESIGNATED WITH THIS RIBBON: