COURSE: APPETIZER BEER STYLE: PALE ALE

David Ross

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Red, White & No-Li Pale Ale abounds with

American Citra hops and dry-hopping that

results in a bounty of citrus and aromatic flavors

with a touch of bittersweet notes. It's the perfect

balance to deep-fried chicken wings and salty yet

sweet Asian flavors. Born and Raised IPA

balances bold, tart, aromatic flavors with the

deep-fried chicken wings and a sweet, tangy note

to the dipping sauce.

IngredientsMarinade

12 chicken wing center sections

1 cup Red, White and No-Li Pale Ale

1/2 cup low-sodium soy sauce

2 tbsp. Mirin (Japanese sweet rice wine)

Sweet Soy Glaze¼ cup sweet soy sauce (Indonesian thick sweet soy sauce)

2 tbsp. Red, White and No-Li Pale Ale

Salad1/2 cup Red, White and No-Li Pale Ale

1/4 cup Mirin

1 tbsp. low sodium soy sauce

1 tsp. grated ginger

1 tsp. minced garlic

1 tbsp. sliced green onion

Dash dried red chile flakes

PREP TIME: 30 YIELD: 4 //

1 ½ cups shredded iceberg lettuce

1 tbsp. sliced green onions

Fresh lemon wedges

Batter1/2 cup corn starch

1/2 cup all-purpose flour

1 cup Red, White and No-Li Pale Ale

1 tsp. each garlic powder, onion powder, paprika

1/2 tsp. each salt and black pepper)

Vegetable oil for frying, (2 quarts to 1 gallon container will work)

Directions

Start with the marinade. In a bowl, combine the ale, low-sodium soy sauce and Mirin. Add the chicken wings and toss, coating the wings with the marinade. Cover and refrigerate the wings and marinate for 2 hours.

Sweet Soy GlazeCombine the sweet soy sauce and ale in a small saucepan and bring to the boil. Remove from the heat and let the glaze cool. Reserve for spooning glaze around wings and salad.

Making the SaladWhile the wings are marinating, make the salad dressing. Combine the ale, Mirin, soy sauce, ginger, garlic, green onion, chile flakes and black pepper in a bowl and stir. Refrigerate the dressing until ready to serve.

Just before serving, combine the shredded lettuce and green onions in a bowl and toss with ¼ cup of the dressing.

Batter DirectionsCombine all the batter ingredients in a bowl and whisk. The batter should have a loose consistency. Add more ale if the batter is too thick.

Heat the vegetable oil about 4" deep in a deep-fryer or heavy stockpot to 350. (I use a home deep-fryer and a one-gallon container of canola oil. A heavy stockpot would use about 2 quarts of canola oil).

Take the wings out of the marinade and drain. Dip the wings in the batter and deep-fry until golden brown, about 5 minutes. Drain the wings on paper towels.

Place a bed of the lettuce on a plate and place the wings on top. Drizzle some of the sweet soy glaze around the plate. Serve with fresh lemon wedges.

About the Author:

David Ross is a food writer, cooking teacher and has experience in

national and local television and radio. In 2001, he appeared on

"MasterChef USA on PBS," cooking his way to the final episode and

he cooked on Sunday Morning Northwest-ABC 4 in Spokane for nine

years. He's a regular contributor to "Spokane Forum" on AM 590

KQNT. David specializes in dishes using the bounty of The Pacific

Northwest and the local craft beers in eastern Washington and north

Idaho.

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DAVID ROSS