Blue Moon® Soy Ginger Chicken Wings

With floral notes that pair perfectly with spicy ginger and savory soy sauce, Blue Moon® is the ideal wingman to accompany this dish.

Serves: 4Prep: 20 minutesCook: 35 minutesTotal: 55 minutes

Serves: 4

Ingredients

  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 3 pounds chicken wings and drumettes
  • Peanut oil
  • 1/4 cup soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons honey
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 clove garlic
  • 4 bottles Blue Moon® Belgian White Belgian-Style Wheat Ale

Directions

  • In large bowl, combine cornstarch and flour. Coat chicken with flour mixture.
  • In large frying pan or Dutch oven over high heat, heat 3” of oil to 350°F.
  • Working in small batches, carefully fry wings for 5 minutes, until just lightly golden. Transfer to towel-lined plate. Repeat with remaining wings.
  • Once all wings have been fried, return the first batch to the oil; fry an additional 5 minutes, until golden. Repeat with remaining batches.
  • In blender, purée soy sauce, rice wine vinegar, toasted sesame oil, honey, fresh ginger and garlic until smooth.
  • In large bowl, toss together chicken wings and glaze.
  • Serve with Blue Moon.

Recipe Information

Serves: 4

Ingredients

  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 3 pounds chicken wings and drumettes
  • Peanut oil
  • 1/4 cup soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons honey
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 clove garlic
  • 4 bottles Blue Moon® Belgian White Belgian-Style Wheat Ale

Directions

  • In large bowl, combine cornstarch and flour. Coat chicken with flour mixture.
  • In large frying pan or Dutch oven over high heat, heat 3” of oil to 350°F.
  • Working in small batches, carefully fry wings for 5 minutes, until just lightly golden. Transfer to towel-lined plate. Repeat with remaining wings.
  • Once all wings have been fried, return the first batch to the oil; fry an additional 5 minutes, until golden. Repeat with remaining batches.
  • In blender, purée soy sauce, rice wine vinegar, toasted sesame oil, honey, fresh ginger and garlic until smooth.
  • In large bowl, toss together chicken wings and glaze.
  • Serve with Blue Moon.