Chili Beer Wing Sauce

This sauce will give any buffalo wings…

Makes: 2 pints or so

Ingredients:

12 ounces your favorite Louisiana hot sauce
12 ounces homebrewed chili beer
4 tablespoons unsalted butter
3 tablespoons Dry Malt Extract (DME)
2 tablespoon tomato paste
1 each garlic clove, peeled and minced
1 teaspoon white pepper
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon cayenne pepper, ground (optional – only if you like it HOT!)

Directions:

In a medium size pan over low heat, combine hot sauce, beer, butter, DME, tomato paste, garlic, pepper, chili powder, salt and cayenne if using. Stir to combine, bring mixture to a simmer. Cook the sauce for about 20 minutes and it has reduced to 2 pints. Let sauce cool before using.

To use sauce, add 20 deep fried chicken drumettes to a large bowl. Toss to coat with Chili Beer Wing Sauce. Serve with celery sticks and a blue cheese dressing. Alternatively, add sauce to a Dutch Oven adding pork spare ribs and topping with additional chili beer until the ribs are covered.

How to make a Chili Beer

Thanks to Peter Hoey from Sacramento Brewing Company for sharing his tips and experience making chili infused beers.

Makes: 1 five gallon keg

Ingredients:

1 each jalapeno pepper
1 each serrano pepper, seeds removed if you don’t like it hot
2 each anaheim peppers
1 each hop bag
5 gallon homebrewed beer; best beers to use are a pilsner, golden or wheat ale

Directions:

Using either a grill or gas burner, roast all four chilies over medium flames, turning each pepper every 1-2 minutes. The peppers are done once the outside skin is lightly charred. Place peppers into a plastic bag allowing them to sweat in the heat from the roasting, helping the skins separate from the fresh of the pepper. Let pepper sit for 10 minutes. Peel each pepper, removing the seeds and ribs in you want a less spicy beer. Add peppers to a hop bag and add to a keg, as you would dry hopping. Let chilies infuse into the beer between 3-5 days, under refrigeration. Test to beer to see how the flavors are coming over into the beverage. Once they flavor is to your liking, remove the hop bag and force carbonate the beer.

Pairing ideas: Pair this brew with grilled meats like chicken, fish, beef or pork. Think Mexican food.

For Cooking: Try this beer in a chili, baked beans, as a marinade for chicken to be used in fajitas or in a mole sauce instead of chicken stock.

Variations: To add a touch of smoke, substitute the jalapeno for a dried chipotle pepper. Same chili, just smoked and dried.