Samuel Adams Boston Lager-Glazed Chicken Wings

Directions

Yield: Serves 6 to 8

1. To make the glaze: In a skillet, heat the oil over medium heat and when hot, add the garlic and shallots and sauté for 2 to 3 minutes or until the shallots soften. Take care the garlic does not burn. Add the lager, chili-garlic sauce, vinegar, brown sugar, and pepper and simmer for 8 to 10 minutes or until reduced by half. Remove from the heat and set aside to cool. If not using right away, transfer to a container, cover, and refrigerate for up to 1 week.
2. To cook the wings: Pour oil to a depth of 3 to 3 1/2 inches in a large deep, heavy-bottomed saucepan and heat over medium-high heat until the oil registers 350° to 375°F on a deep-fat frying thermometer.
3. While the oil is heating, put the flour in a shallow bowl and add the paprika, salt, pepper, and cayenne. Stir well with a fork. Dip the wings in the flour and turn to coat on all sides. Let any excess flour fall off the wings.
4. With a slotted spoon or long-handled tongs, submerge the chicken wings in the hot oil. Do not crowd the pan with wings. Fry only a few at a time and let them cook for 4 to 5 minutes or until golden brown. Lift the wings from the oil and drain on paper towels. Be sure to let the oil regain the correct temperature between batches of wings.
5. Transfer the cooked, still-warm wings to a large mixing bowl and add enough glaze to coat the wings. Toss the wings and glaze together and serve with the remaining glaze for dipping.
6. Alternatively, preheat the oven to 350°F.
7. Lay the floured wings in a shallow baking pan and bake for 8 to 10 minutes or until the wings are golden brown and cooked through. 
8. Transfer the cooked, still-warm wings to a large mixing bowl and add enough glaze to coat the wings. Toss the wings and glaze together and serve with the remaining glaze for dipping.