For centuries, ginger has been used globally for its medicinal properties and its unique, zingy flavour.

In the U.S., you’ll find it in Ginger Snaps; in the West Indies, ginger bread; in Asia it’s been featured since time immemorial, in curries and other traditional, savoury dishes.

Here, in Bermuda, John Barritt and Son bring us this bold flavour with Barritt’s Ginger Beer: refreshing, spicy and quintessentially Bermudian.

Try cooking with Barritt’s Ginger Beer: use it in marinades, remoulades and reductions (think glazed pork chops or chicken breast)!

Bon appetit!

Sticky & Spicy Ginger Beer Wings

Ingredients

MARINADE
1 cup Barritt’s Ginger Beer, divided
1/4 cup soy sauce, divided
1 tbsp sesame oil
1/4 tsp red pepper flakes
2 cloves garlic, minced

2 lbs chicken wings (separated at the joint, wing tips removed)

GLAZE
2 tbsp butter
1 tbsp ginger, minced finely
1 jalapeno chili pepper, cut in half lengthwise
2 tbsp honey
2 tbsp hoisin sauce
ground black pepper
salt

Directions

  1. To make the marinade, in a small bowl whisk together 1/2 cup ginger beer, 2 tablespoons soy sauce, sesame oil, minced garlic and red pepper flakes. Place the chicken wings in a large plastic zipper bag, then pour the marinade over the wings. Zip up the bag and marinate the chicken in the refrigerator for 1 hour, flipping the bag over after 1/2 an hour.
  2. Preheat the oven to 400°F. Place a rack into a baking sheet. Remove chicken wings from bag and discard the marinade. Pat the chicken wings dry with paper towels, then arrange the wings in a single layer on the rack in the baking sheet. Place in the oven and bake until the chicken is cooked through and the skin is crispy and browned, about 45 minutes.
  3. To make the glaze, melt the butter in a small saucepan over medium heat. Add the ginger and cook 30 seconds to 1 minute. Add the chili pepper and stir in the remaining ginger beer and soy sauce, honey and hoisin sauce. Bring to a boil and reduce, stirring constantly, until the sauce reduces by half and thickens, 5 to 7 minutes. Taste the sauce and season with salt and pepper as desired. Pour glaze to a large bowl.
  4. Pour glaze into a large bowl, add the baked chicken wings, and toss to coat. Serve immediately.
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