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Beer-Braised Hot Wings

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  • 1 kg free-range chicken wings

  • 3 garlic cloves, finely chopped

  • 3 tbsp rice bran oil

  • 750ml beer

  • Zest and juice of 2 limes

  • 3 tbsp honey

  • 2 tbsp dried chilli flakes

  • Leaves from 2 large sprigs rosemary

  • 3 tbsp sea salt flakes


  • 1.

    Joint chicken wings into two pieces each wing.

  • 2.

    In a large bowl, mix together garlic, 1 tablespoon oil, beer and honey. Toss through chicken wings and marinate in refrigerator over night.

  • 3.

    Preheat oven to 250C. Line a large baking tray with baking paper and brush over 1 tablespoon oil.

  • 4.

    Drizzle chicken wings with 1 tablespoon oil, toss together well, to coat. Remove chicken wings from beer. Spread chicken on baking tray in a single layer, sprinkle over lemon juice, season with sea salt and freshly ground black pepper, and roast 40-45 minutes, until glazed and sticky.

  • 5.

    Meanwhile, in a mortar and pestle, grind rosemary leaves and chilli flakes, then add salt and grind again, so salt is still textured.

  • 6.

    Serve wings on a large platter, with chilli, rosemary salt for dipping.

  • Tip:

  • 1.

    Paul uses the wing tips from his pasture chickens in his recipe, but you can buy pasture-raised or free-range chicken wings and joint them at the first joint. Use all parts of the wing in this recipe.

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