Ginger beer glazed chickenwings-header

Chicken wings with ginger beer glaze

“Chicken wings and ginger beer… Nope, not ginger ale, but ginger beer! “

Chicken wings and ginger beer… Nope, not ginger ale, but ginger beer! This special drink doesn’t usually contain alcohol, much like its lighter brother, but it packs way more spice and punch. Main ingredients are ginger and cane sugar, two crops that are abundant in Queensland, and the Bundaberg brewery there turns them into this popular drink. The unique rip cap bottle was a hit during our Australian road trip, but is available almost everywhere and serves as an excellent base for this surprisingly flavorful chicken wing glaze. After our photographer got the shots, these wings went faster than you’ve ever seen a chicken move. Get glazing!

The ingredients:

(serves 6)
  • 4½ lbs (2kg) chicken wings
Smokey’s simple rub
  • 2 tbsp coarse sea salt
  • 2 tbsp cane sugar
  • 2 tbsp ginger powder
  • 2 tbsp smoked paprika
  • ½ tbsp chili powder
Ginger beer glaze
  • 25 fl oz (750 ml) ginger beer (Bundaberg)
  • 1 tbsp tomato puree
  • 1 tbsp chipotle tabasco
  • 2 tbsp orange marmelade
  • 1 tbsp apple cider vinegar
  • 1 tsp coarsely ground black pepper
  • 2 tbsp ginger syrup
  • 1 tbsp butter
  • salt to taste
  • 2 spring onions, cut into thin rings


  • Gear
  • BBQ with cover for indirect grilling
  • Core thermometer
  • Brush

How to make:

Duration: prep 20 minutes

Cooking: about ½ hour

Prepare a BBQ for indirect grilling and heat until 160 °C (320 °F).

For the Smokey’s Simple Rub, mix together all ingredients and use to coat the chicken wings evenly on all sides. Put the wings on the BBQ grate and roast for 20-30 minutes, until their core temperature reads 72 °C (162 °F).

Meanwhile, make the Ginger Beer Glaze by bringing the ginger beer to a boil and reducing to about a quarter of its original volume. Add the remaining and ingredients and stir until everything is dissolved and you’re left with a smooth sauce. Coat the cooked wings on all sides several times and cover, leaving it to cook for about 5 minutes until the sauce has thickened and the chicken’s core temperature hits 75 °C (167 °F)

Serve your wings in a bowl and garnish with the spring onions.

Items used for this recipe:

forged churrasco spies
Enkele spies
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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