Guinness Fried Chicken Wings!
Guinness Fried Chicken Wings uses what some claim to be the king of all beers, Guinness.
Guinness originated in Ireland, and has remained one of the world’s best selling beers for nearly 200 years. Its dark, rich, sweet flavor with a somewhat umami, burnt or pungent undertone was due, originally, to the use of previous brews to make new ones. Whether or not that is still part of the current brewing process is unknown.
What we do know is that this is a beer served at room temperature, that pours almost black, forms a creamy and rich caramel head that is irresistible, and is a filling and delicious drink. It remains the best selling beer in Ireland to this day.
No small wonder. It is one of the prettiest beers to see poured, with its dark color and caramel head. Its creaminess also makes it a great marinate, as for these chicken wings.
This recipe also uses buttermilk, and recommends soaking for a bit before beginning to prepare them for frying. For the most tender of wings, consider leaving them overnight. The longer they are left (up to overnight) the more tender will be the result. Buttermilk is a great tenderizer.
Buttermilk is the liquid that is left over when butter is churned from the milk of (usually) a dairy cow. Traditionally it contained chunks of butter in it, and since it was often left to sit before it was used, built up lactic acid. This made the milk taste sour, but also with a bit of sweetness. Soon it was discovered that the lactic acid also made cakes taste better and remain moist, longer. Soon commercial buttermilk was making its way to store shelves.
Fried chicken is not difficult to make, but there are a few tips to ensure that yours turns out great.
• Always be sure to marinade the chicken. This will ensure a tender and delicious meat.
• Watch the temperature of your oil. Get an oil temperature gauge, if you don’t already have one. Too hot will burn the outside and leave the inside raw. Too cold, and your chicken will be really greasy, rather than crisp.
• Use a good oil. Peanut oil, avocado oil, or coconut oil are all great choices. Olive oil has too much flavor on its own, so unless you want that flavor as part of the dish, don’t use olive oil here.
Find out how to make this recipe and many others at the website, Oh, Bite It!, by following the link below.
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