Guinness & Teriyaki Wings!

Ever since my family travelled to Northern Ireland together to see where my Mum grew up in July 2016, we've gotten together to celebrate for July 12 and to reminisce about our trip. 

This past year, we had an outdoor BBQ, and my Mum contacted her cousin Stephen - who's also a Chef & Foodie, to ask for some British-Inspired or Irish-Inspiration for some delicious wings. 

Well, this recipe right here is the result of his recommendation and whether you're using the low-sodium bottled teriyaki sauce or you make your own, this combo is SO super delicious on everything from Wings to flank-steak. 

​This marinade only gets better with time, so plan for a long marinade on this one
​- 24 to 48 hours is kind of the sweet spot!

Ingredients:

• ​2 - 3 lbs chicken wings (in whatever cut you prefer! We like them flats and drummy’s separated)
• 1 small bottle low-sodium teriyaki sauce
• 1 can guinness
• 4-5 cloves garlic, smashed

To Marinate:

1. Combine all ingredients in a large Freezer Bag and mix well.
2. ​Add in Chicken Wings. Let marinate for a minimum of 60-minutes.
   
   If you're making ahead, let marinate for 60-minutes and then freeze until you're ready to use them. 1 day before, bring them out of the freezer, defrost partially and then return to fridge to defrost completely.

To Cook: 
You can cook these on the grill or in the oven!  The idea is low & slow! In the oven, we do them at 325°F for 60-75 minutes until they’re nice and dry and crispy (yet still incredibly moist on the inside)
​
OBC TIP: Sometimes I find when doing them in the oven, I’ll broil them for the last 1 - 2 minutes to add just a little bit of char!

Dress it up with toppings! 
Try toasted sesame seeds, chopped green onion, or chopped cilantro
to add colour & flavour to this delicious dish.

A big thanks to our Cousin Stephen and his girls for not only hosting us like an absolutely Gem back in 2016, but for the inspiration for this recipe as well. Something tells me it will be in our books for a long time to come!