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Beer-Braised Chicken with Sriracha

Serves 4

beer-braised-chicken-sriracha    2 pounds chicken thighs or drumsticks with skin
    2 tablespoons peanut or vegetable oil
    2 scallions, white and green parts separated and thinly sliced
    8 cremini mushrooms, stems discarded and caps quartered
    1/2 teaspoon white sesame seeds

Sauce:

    1 cup dark brown ale (preferably a nutty one with a good amount of sweetness)
    1/2 cup chicken stock
    1 tablespoon soy sauce
    1 tablespoon Chinese rice wine or dry sherry
    2 to 3 teaspoons Sriracha
    1/2 tablespoon hoisin sauce
    2 teaspoons sesame oil
    1 tablespoon sugar sugar
    1/4 teaspoon salt

With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.)

In a Dutch oven, pot, or large skillet, heat the oil over medium-high heat. Working in batches, sear the chicken skin-side down until the skin is light golden brown, about 3 minutes. Transfer to a plate and set aside.

Mix together the ingredients for the sauce. Return the chicken to the pot and pour the sauce over the chicken. Add the scallion whites and mushrooms. Bring the liquid to a boil, then reduce the heat to medium-low and allow everything to simmer uncovered for 20 to 25 minutes, until the chicken is very tender and the sauce is slightly thickened.

Carefully transfer everything to a large serving dish and sprinkle the sesame seeds and scallion greens on top. Serve hot with rice or vegetables on the side.

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