BELFAST WINGS (grilled chicken wings with stout glaze, for four)

½ cup pure maple syrup

one (12 ounce) bottle stout beer

¼ cup red wine vinegar

2-1/2 pounds chicken wings, tips discarded and wings split

extra-virgin olive oil

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

thinly sliced scallions for garnish


1.   In a medium saucepan, simmer the maple syrup over moderate heat until beginning to thicken slightly and darken in color, about 7 minutes.  Whisk in the stout and the vinegar and bring to a boil (Pay attention here.  The mixture can boil up and overtop the pan.  If it looks like that may happen, immediately remove the pan from the heat and whisk until the mixture calms down. You then can return the mixture to a simmer).  Simmer over moderate heat, stirring occasionally, until the glaze is thickened and reduced to ¾ cup, about 12 minutes.

2.   Light a grill.  In a large bowl, toss the wings with olive oil and the salt, black pepper and cayenne.  Grill the wings over moderately high heat, turning occasionally, until lightly charred and just cooked through, about 15 minutes (If you’re using an indoor grill pan on the stove, you may have to grill in batches).

3.   Transfer the chicken wings to large clean bowl and toss with half of the stout glaze.  Return the wings to the grill and cook, turning once, just until sticky and caramelized, about 2 minutes.  Return the wings to the bowl, toss with the remaining stout glaze, and grill, turning once, until caramelized, 1 to 2 minutes longer.  Transfer the wings to a serving platter and garnish with the scallions.

adapted from Casey Lane, Food and Wine Magazine

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