Calgary Hot Wings

Calgary Hot Wings: A Culinary Adventure

As a busy professional, finding time for elaborate cooking can be a challenge. But that doesn't mean I have to sacrifice delicious, flavorful meals. These Calgary Hot Wings, inspired by a memorable cooking class I took at the Big Rock Brewery in Calgary, are the perfect example of simple elegance. The recipe is surprisingly easy, and the result? Finger-licking good wings that will impress your friends and family without requiring hours in the kitchen.

The secret to these wings lies in the beer marinade. The malty sweetness and subtle bitterness of the beer tenderize the chicken and infuse it with a unique depth of flavor. I've used a wheat beer in the past, but any beer with a good flavor profile would work beautifully. The marinade is the key to success, allowing the chicken to absorb the flavors overnight, ensuring maximum taste.

The rub is a simple blend of spices—paprika, chili powder, celery seed, salt, and pepper—that adds a beautiful complexity to the already flavorful wings. The addition of olive oil helps to create a crispy skin that is irresistible. After grilling the wings to perfection, a final touch of melted butter, Sriracha (or any sweet chili sauce you like), and a dash of hot sauce elevate the wings to a whole new level.

The grilling process itself is straightforward. Whether you're using a contact grill, a built-in grill, a freestanding grill, a fireplace grill, or even a rotisserie, the cooking time is minimal, which means you can have a delicious meal ready in no time at all. Remember to adjust the cooking time based on the type of grill you're using. My personal preference is the rotisserie - it's so easy, and the wings cook evenly every time. The slight char from the grill adds a beautiful smoky flavor that complements the beer marinade and spicy rub wonderfully.

These Calgary Hot Wings are perfect for casual gatherings, game day, or any occasion where you want a crowd-pleasing appetizer or main course that is both delicious and easy to make. I often prepare a large batch, enough to satisfy my colleagues during team lunches, impressing them every time. This not only helps to boost morale and team building, but also showcases my creativity and passion for good food. The extra wings always make for a delicious addition to my lunch throughout the week.

Beyond their delicious taste, these wings symbolize more than just a recipe; they represent an unforgettable experience at Big Rock Brewery, a memory I cherish. The unexpected snowfall during my outdoor cooking class added a unique and memorable element to the day. It's a reminder that even unexpected circumstances can sometimes lead to extraordinary moments. And much like that snow-filled cooking class, these wings offer a delightful surprise - an unexpectedly delicious and simple meal that’s perfect for a busy lifestyle.

So, gather your ingredients, choose your favorite beer, and get ready to embark on a culinary adventure. With minimal effort, you can create restaurant-quality wings right in your own home. The compliments are guaranteed, and the memories made while enjoying them will be even more valuable than the delicious taste itself. These Calgary Hot Wings are more than just food; they are a celebration of flavor, friendship, and the unexpected joys of life.

Step-by-step

• Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
• Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
• Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
• Cook the wings, following the instructions below for any of the grills, until the skin is browned and crisp and the meat is cooked through. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.
• Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. Youll need to provide plenty of napkins.
• CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the wings on the hot grill, then close the lid. The wings will be done after cooking 4 to 6 minutes.
• BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the wings on the hot grate. They will be done after cooking 6 to 8 minutes per side.
• FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the wings on the hot grill. The wings will be done after cooking 7 to 9 minutes per side.
• FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the wings on the hot grate. To prevent flare-ups, don't crowd the grill. The wings will be done after cooking 6 to 8 minutes per side.
• WINGS IN THE ROTISSERIE: It's easy to cook chicken wings in a rotisserie basket. Use a flat rotisserie basket, if possible, and arrange the wings in it so that nothing sticks out, then close the basket tightly. The basket will hold about a dozen whole chicken wings. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie spit, attach the spit to the rotisserie, and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. The wings will be golden brown and cooked through after spit-roasting for 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.