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Nutrition Facts
Serving Size 1 (1324g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons black peppercorns
Calories 1036
Calories from Fat 359		(34%)
Amount Per Serving		%DV
	Total Fat 40.0g	61%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.5g
Cholesterol 192mg		64%
Sodium 1129mg		47%
Potassium 856mg		24%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 0.1g	0%
	Sugars 4.5g
Protein 52.6g		105%
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Sticky Guinness Chicken Wings

Recipe #294752 | 50 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: danadooley
Mar 27, 2008

This is based on my grandmother's recipe for Pot Roasted Chicken, a sort of fusion dish. It has a definite bite from the pepper and Guinness and is not for the fainthearted wink If you prefer something gentler, use half Guiness and half water. The original dish is a mixture of Asian and Western ingredients and cooking methods. This is my lazy version, which was inspired by Buffalo Chicken Wings. It's good with white or buttered rice or pasta or as finger food when you're having drinks.

SERVES 4 , 4 portions (change servings and units)

Ingredients

1 kg chicken wings, trim off tip and cut through each wing at the joint
10 shallots, peeled and pounded to a fine paste in a pestle and mortar
2 tablespoons black peppercorns, finely crushed
4 tablespoons dark soya sauce (not the sweet variety)
1 tablespoon light soya sauce
4 teaspoons sugar
320 ml Guinness stout

Directions

1
Combine everything except for Guinness in a large bowl and mix well. Leave to marinate about 15 minutes. Drain off marinade and reserve.
2
Heat 4 tbs oil in a wok or deep pan till smoking hot. Add chicken and stir over high heat till browned. Pour in reserved marinade and continue stirring till sticky. Keep heat high.
3
Pour in Guinness and bring to the boil. Lower heat and simmer till liquid evaporates and chicken is cooked through and coated with thick and sticky gravy, but not falling off bones. Stir, scraping bottom and sides often to prevent sticking and scorching.
4
Serve on it's own or with rice, pasta or mashed potato.

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Featured Reviews for This Recipe

From: Homeschool Mommy

On Oct 30, 2009

I made this for dinner--WOW it was yummy! Everyone loved it! I ended up broiling the wings for a few minutes while the sauce finished reducing and getting gooey this made the skin a bit crispy. I also used tamari--no light soy sauce on hand. Great flavor! They would go well with the Beer Cupcakes (made with Guinness Stout as well!) that I made from a recipe I found on Recipezaar. This one's a keeper!

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