Ingredients
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1
-
10
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2
-
4
-
1
-
4
-
320
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-
-
-
-
-
-
-
Directions
Sticky Guinness Chicken Wings, This is based on my grandmother’s recipe for Pot Roasted Chicken, a sort of fusion dish It has a definite bite from the pepper and Guinness and is not for the fainthearted *wink* If you prefer something gentler, use half Guiness and half water The original dish is a mixture of Asian and Western ingredients and cooking methods This is my lazy version, which was inspired by Buffalo Chicken Wings It’s good with white or buttered rice or pasta or as finger food when you’re having drinks , i found it hard to understand the directions im in the process of making it now but im using chicken breast instead of wings what do you mean by drain off marinade and reserve , I made this for dinner–WOW it was yummy! Everyone loved it! I ended up broiling the wings for a few minutes while the sauce finished reducing and getting gooey this made the skin a bit crispy I also used tamari–no light soy sauce on hand Great flavor! They would go well with the Beer Cupcakes (made with Guinness Stout as well!) that I made from a recipe I found on Recipezaar This one’s a keeper!
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Steps
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1
Done
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Combine Everything Except For Guinness in a Large Bowl and Mix Well. Leave to Marinate About 15 Minutes. Drain Off Marinade and Reserve. |
|
2
Done
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Heat 4 Tbs Oil in a Wok or Deep Pan Till Smoking Hot. Add Chicken and Stir Over High Heat Till Browned. Pour in Reserved Marinade and Continue Stirring Till Sticky. Keep Heat High. |
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3
Done
|
Pour in Guinness and Bring to the Boil. Lower Heat and Simmer Till Liquid Evaporates and Chicken Is Cooked Through and Coated With Thick and Sticky Gravy, but not Falling Off Bones. Stir, Scraping Bottom and Sides Often to Prevent Sticking and Scorching. |
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4
Done
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Serve on It's Own or With Rice, Pasta or Mashed Potato. |
