Beer-Battered Wings

Yummy malt vinegar makes these wings even better.

Course Appetizer

Cuisine American

Keyword battered, wings

Prep Time 30

Cook Time 15

Servings

Calories 437kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 large egg
¾ cup lager beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic salt
vegetable oil for frying
malt vinegar for serving

In a large bowl, whisk the egg. Continue whisking while slowly adding the beer.
In another bowl, combine the flour, baking soda, salt, black pepper, cayenne pepper and garlic salt.
Drizzle the flour mixture into the egg bowl while stirring constantly. Set aside for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Add the wings and boil for 5 minutes.
Drain the wings and transfer to a wire rack-lined baking sheet. Pat dry and set aside until ready to cook.
Bring a few inches of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if needed, add wings to the batter and coat well. Transfer to the oil and fry for about 5 minutes or until golden brown.
Remove to a paper towel-lined plate or wire rack-lined baking dish to drain while cooking the remaining wings.
Serve with malt vinegar and enjoy!

Don't forget the malt vinegar!