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Take your game-day spread to the next level with this Guinness BBQ wings recipe

a close up of a plate of wings with sauce and a bottle of beer

Grilled wings smothered in a delicious Guinness BBQ sauce.

Featured Beer:
Guinness Draught
a close up of a plate of wings with sauce and a bottle of beer
Difficulty
Difficulty
Medium
Prep Time
Prep Time
12 hours
Serves
Serves
2-4
Cooking Time
Cooking Time
25 mins

Ingredients

For the Wings

1 cup Guinness Draught

⅓ cup brown sugar

½ cup your favorite sweet & smokey bbq sauce

2 tbsp apple cider vinegar

1 tbsp tomato paste

1 tbsp ketchup

1 tbsp Dijon mustard

4 garlic cloves, minced

Zest of 1 lemon, grated on a microplane

2 pounds chicken wings

1 tbsp finely chopped fresh chives

Sea salt

Herb-Packed Ranch

2 garlic cloves, minced

1 cup mayonnaise

½ cup sour cream

1 tsp Worcestershire sauce

¼ cup flat-leaf parsley, finely chopped

2 tbsp fresh dill, minced

2 tbsp fresh chives, finely chopped

2 tbsp basil leaves, finely chopped

¼ tsp sweet paprika

⅛ tsp cayenne pepper

Dash of Tabasco (or your favorite hot sauce)

¼ cup buttermilk (plus more if needed)

Sea salt and cracked black pepper

Method

First, marinade your wings.

• In a medium saucepan, combine your Guinness Draught, brown sugar, bbq sauce, apple cider vinegar, tomato paste, ketchup, Dijon, garlic, and lemon zest, season with a pinch of salt, and mix well. Heat over medium-high heat, stirring until the sugar has dissolved, then bring to a boil and let bubble away for 5 minutes. Remove from the heat and cool to room temperature. Add your wings, give everything a good toss to mix, then cover and chill in the fridge for 12 hours (at least 4 hours) to soak in all those beautiful flavours.

Next, make your ranch.

• In a medium bowl, combine your garlic, mayo, sour cream, Worcestershire, herbs, paprika, cayenne, and hot sauce, season with salt, then add buttermilk until you reach your desired consistency. Cover with plastic wrap and chill in the fridge for 2 hours. Just before serving, thin with more buttermilk, if desired.

• Preheat a grill over medium-heat, and lightly oil grill grates. Remove your wings from the marinade (reserve the marinade), and transfer to the preheated grill. Cook, turning occasionally, until the skin is crispy and the wings are cooked through to an internal temperature of 165 degrees F, about 20 - 25 minutes (be sure to check the internal temperature of your wings with a meat thermometer).

• While your wings are on the grill, transfer the reserved marinade to a saucepan and bring to a boil over medium-high heat. Cook until slightly reduced and thickened, about 5 - 7 minutes.

• Baste the wings twice with your Guinness BBQ sauce while they’re on the grill.

• Transfer the wings to a serving platter, drizzle with some more of your Guinness BBQ sauce and sprinkle with fresh chives, then serve with your herb ranch and any remaining BBQ sauce.

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