Cold Snap Wings
What is football without wings? This wing recipe gives a twist to an American classic. This recipe utilizes Sam Adams Cold Snap in the BBQ sauce to add a nice twist to the flavor.
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
- 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 the mixture is at a boil, add lemon, orange, and cilantro, and reduce the heat to obtain the 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.
- Apply to wings and server warm.
This recipe pairs well with an American White Ale. I would recommend Sam Adams Cold Snap as it the beer used in the sauce recipe. This White Ale has a hazy gold color with a thick lacy head. It’s a unique blend of exotic fruits & spices with orange peel, plum, hibiscus and fresh ground coriander flavors to make it the perfect winter beer.
The classics are classic for a reason, but sometimes it’s fun to mix it up a little.