Blood orange and Éphémère Cranberry chicken wings





Chicken wings

• 341 ml of Éphémère Cranberry, room temperature

• 1 tablespoon brown sugar + 2 teaspoons for the sauce

• 1/4 cup soya sauce

 • 6 garlic cloves, finely chopped

• 2 tablespoons sriracha

• 2 tablespoons grated blood orange zest (or regular)

• 1 cup fresh blood orange juice, about 2 oranges (or regular)

• About 25 chicken wings, uncooked

• Salt and pepper

• 1 teaspoon of corn starch, diluted in 1/4 cup cold water

A participation of

Samuel Joubert



• In a big bowl, throw 1/2 cup of the beer and add the rest of the ingredients except for the wings and corn starch. Season with salt and pepper then stir well.

• In a big tupperware container, toss in the chicken wings and add the marinade. Close the container then shake shake shake. Refrigerate for 24 hours, shake from time to time.

• Pour the rest of the beer in a bowl and stir well to make it foam.  Leave on the counter until the next day.

• When ready to cook, preheat oven at 400°F.

• Drain the chicken wings BUT KEEP THAT DELICIOUS JUICE FROM THE GODS. Reserve wings in fridge.

• In a saucepan at medium-high heat, combine the marinade with the foamless beer and bring to a boil.

• Add 2 rounded teaspoons of brown sugar with a good splash of sriracha then stir well.

• Lower heat and simmer for about 8 minutes.

• Add the corn starch mix in the sauce then stir well. Reduce until the sauce thickens enough to stick to the back of a wooden spoon (about 10-12 minutes). Remove from heat and set aside.

• On two cooking sheets, spread the wings on one layer and brush them with the sauce!

• Throw in the oven and cook until wings are golden brown and crispy, border line burned, about 45 minutes. Flip midway. Repeat basting every 5-10 minutes. Serve with a homemade coleslaw and a beer! 


Note : This recipe can also be done on the BBQ. Simply sear the wings on a hot BBQ for nice grill marks and then cook with indirect heat for about 25/30 minutes or until cooked through.

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