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12 oz. Samuel Adams Cold Snap
12 semi-boneless chicken wings
8 oz. water
1 ½ oz. kosher salt
¾ oz. sugar
3 bay leaves
1 sprig thyme
3 oz. diced red onion
3 oz. diced celery
3 oz. diced carrot
1 oz. lemon juice
3 peeled garlic cloves
Samuel Adams Cold Snap Tamarind BBQ Sauce
12 oz. Samuel Adams Cold Snap
¼ tsp. cumin seed
¼ tsp. coriander seed
¼ tsp. celery seed
¼ sp. chili powder
½ tsp. paprika
1 oz. brown sugar
5 oz. honey
2 tsp. tamarind paste
3 oz. red wine vinegar
12 oz. ketchup
3 oz. chili sauce
1 cup coffee
1 oz. soy sauce
½ lemon
½ orange
1 oz. cilantro
Salt and pepper to taste
Add all ingredients, except the chicken wings, into a small stock pot and bring to a boil. Let the mixture steep for 8 minutes, then strain and cool the liquid. After cooling, add the chicken wings to brine for 30 minutes then remove the chicken wings from the brine and pat dry. Roast the chicken wings on a greased baking tray in a pre-heated 450° F oven for 10 minutes, then remove them from the oven and brush with Samuel Adams Cold Snap BBQ sauce (see recipe). Return the chicken wings to the oven and let them glaze for an additional 5-6 minutes. Remove the chicken wings from the oven and serve.
In a medium sized sauce pot, toast the cumin seeds, coriander seeds, chili powder, celery seeds, and paprika. Once toasted, add the honey and brown sugar, and let the mixture caramelize until golden brown. Once caramelized, add the Samuel Adams Cold Snap, tamarind paste, red wine vinegar, ketchup, chili sauce, coffee and soy sauce, and bring to a boil. Once at a boil, add lemon, orange, and cilantro, and reduce to desired consistency. Season the BBQ sauce with salt and pepper to taste, let it steep for two hours, then strain it through a fine mesh strainer.