Root Beer Chicken Wings Appetizer
(Jan. 2014) I am definitely excited for the Big Game coming up! A little part of it has to do with the Hawks making it, which is awesome. Being in the Seattle area, I can say that there is quite a bit of 12th man talk going around. I have a lot of respect to the fans that have been cheering for our team through the good seasons and the bad because I love diehard fans of anything. I admire the dedication of true fans and the tenacity of a team that works hard.
Even though I’ve made some Root Beer Chicken Wings for you today, I’m not a big fan of chicken wings. I can take them or leave them and I usually leave them if we are at a restaurant or ordering in because I am kinda fussy when it comes to wings.
When I make them myself, I really have to make wings that are worth the effort for me so today I’m sharing my family wing recipe that is inspired by chicken adobo, which is my favorite way to serve chicken. I love the flavors that soak into the meat making good chicken into something worth sharing!
This is the temptation we had to endure right before the wings were finished…
My other half is crazy for wings. Tay’s eyes light up when she sees them and Ethan can eat his fair share. Three to one these are going to be on our football menu, and I’m talking votes not odds. 🙂 So when I make them, it’s going to be this recipe.
Even if you are cheering on the other guys, you’ll want to try our family recipe for Root Beer Chicken Wings. 🙂 Take a peek at some other appetizer inspirations:
- Pizza Dip by Cravings of a Lunatic
- Steak and Potato Bites by Kiss My Smoke
- Gluten Free Brie en Croute by Frugal Antics of a Harried Homemaker
- Caramelized Onion, Brie, and Pear Crostini by Hezzi-D’s Books and Cooks
- Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
- Caramelized Onion Dip by Cooking in Stilettos
- Tuna Bruschetta by What’s Cooking, Love?
- Harvest Sweet Potato Salsa by Farm Fresh Feasts
- Parmesan Chips by Makobi Scribe
- Mini Cheeseburgers by Rants From My Crazy Kitchen
- Bacon Wrapped Little Smokies by Clarks Condensed
- Baked Buffalo Chicken Bites by From Gate to Plate
- Bacon Wrapped Stuffed Apricots by Karen’s Kitchen Stories
- Crock Pot Party Meatballs by My Catholic Kitchen
- Bacon Cheese Popcorn by Life Off the Clock
- Empanada Mini Pies by The NY Melrose Family
- Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
- Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
- French Onion Grilled Cheese Stackers by Mom’s Test Kitchen
- Root Beer Chicken Wings by Try Anything Once Culinary
- Low Sodium Swiss Cheeseburger Stuffed Mushrooms by Cookerati
- 2½ pounds of raw chicken wings or wing portions
- For the marinade:
- ½ cup of soy sauce
- ¼ cup white vinegar
- ¼ tsp. Alaea Hawaiian sea salt
- ¾ tsp. fresh ground black pepper
- 1 tbsp. onion powder
- 2 tbsp. of minced garlic, about two large cloves
- 2 tbsp. packed brown sugar
- For cooking (divide these ingredients in half if you are cooking in two batches):
- 2 tbsp. butter
- 1 tbsp. red pepper flakes.
- one 12 oz. bottle of good root beer
- Place raw chicken wings in a large bowl with a lid.
- In a separate bowl mix soy sauce, vinegar, salt, pepper, onion powder, garlic and sugar.
- Pour marinade over chicken and mix thoroughly. Cover and let the chicken soak overnight.
- Preheat a large pan on medium heat and melt butter in the pan.
- Lay the wings in the pan in a single layer, cooking for about 10 minutes on each side. Pour in about ⅓-1/2 cup of the marinade into the pan with the chicken. I like to set a timer and come back to them or completely delegate this part.
- After wings are finished cooking on both sides, add red pepper flakes to the pan and then pour in root beer. Turn up the heat to medium-high. Let it simmer until sauce thickens, stir occasionally. I like to turn the wings over every 10 minutes. This part can take up to 30 minutes.
- Before removing from the heat, stir again to coat the wings in the sauce.
My serving size is based on the amount portioned with other appetizers available.