BBQ season is getting closer (we hope) so we thought we would give you a recipe to get you started. Use a darker beer such as Colley’s Dog.

INGREDIENTS (serves 4)

1 kg chicken wings
1 pint real ale
50 g light brown sugar
50 g sea salt
50 g butter
4 garlic cloves (finely grated)
1 finely chopped fresh chilli
2 tsp Tabasco sauce
1 tsp cumin
1 teaspoon finely ground black pepper

INSTRUCTIONS

In a large container, make a marinade by thoroughly mixing together the salt, sugar and real ale. Add the wings and leave in the fridge for 2 hours but more preferably overnight.

Next add the butter to a frying pan and heat till bubbling. Sauté the garlic and the fresh chilli until softened. Empty the contents of the frying into a small blender and add the tabasco, cumin, black pepper and blend to a paste. Remove the chicken wings from the fridge, drain and dry with paper towel. Place the wings back in a bowl and add the paste. Using your hands, rub the paste into the chicken wings and leave for 1/2 hour. BBQ the wings for 15 – 20 minutes turning frequently. Ensure the chicken is cooked through to the bone.