Chef Robert McGrath’s Grain Mustard and Ale Wings
Heat ale to boiling in a medium saucepan over medium-high heat. Reduce heat to low; simmer until beer is reduced to approximately 6 ounces. Allow to cool slightly. Whisk in whole grain mustard, TABASCO® Sauce, melted butter, and cheese.
Preheat vegetable oil in fryer to 350º F.
Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Toss chicken wings with desired amount of mustard and ale sauce and serve.
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You will need:
Original Red Sauce
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