I-295 Wings

Adapted from The American Craft Beer Cookbook

Ingredients

1/2 cup kosher salt

1/2 cup brown sugar

1 tsp cayenne pepper

1/2 tsp red pepper flakes

1 cup water

1 cup orange juice

2 lemons (juiced) and (zested)

1 lime (juiced) and (zested)

1 lime sliced

1 onion small (chopped)

1/4 cup cilantro chopped

2 cloves minced garlic

32 oz Skyroc I-295 IPA (2 cans)

2-3 lbs chicken wings

Recipe

Mix salt, brown sugar, cayenne pepper, red pepper flakes, water, orange juice, lemon and lime juice and zest in large container or ziplock bag. Mix until salt and sugar are dissolved. Add onion, lime slices, cilantro, garlic and I-295 IPA. Mix (shake) to Degas beer.

Add chicken wings and mix until wings are covered in the liquid. Refrigerate overnight (at least 8 hours). Remove wings and discard brine.

Grill wings over medium heat 5-10 minutes until cooked through.  Enjoy !

Skyroc Stateline Brownies

*adapted from Sally’s Baking Addiction

Ingredients
12-oz Skyroc’s State Line Stout
3/4 cup unsalted butter
two 4-oz bars semi-sweet chocolate, coarsely chopped
1 1/4 c granulated sugar
3 large eggs
1 tsp vanilla extract
1 c all-purpose flour
1/2 tsp salt

 1/2 teaspoon espresso powder  (optional)*

Frosting
1/2 cup (1 stick) unsalted butter
2 cups confectioner’s sugar
3 Tbs. reduced Skyroc’s State Line Stout (from step 1)
1/2 tsp vanilla extract
1/2 tsp expresso powder (optional) *

Instructions (Brownies)

In a small saucepan, bring the Skyroc’s State Line Stout to a boil over medium high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool.

Preheat the oven to 350°F and grease a 9 inch baking pan.

Place the butter and chocolate in a large microwave-safe bowl. Melt in until completely smooth. Whisk in the sugar and 1/2 cup of reduced Skyroc’ State Line Stout until completely combined. Whisk in the eggs and vanilla extract. Whisk in the flour, salt, and espresso powder (optional). Pour evenly into pan.

Bake for 32-35 minutes. Remove from the oven and place on a wire rack cool completely before frosting or cutting into squares.

Instructions (Frosting)

In a large bowl beat the butter on high speed until completely smooth. Add confectioners’ sugar in increments until creamy.  Add 2 Tbs of reduced Skyroc’s State Line Stout, the espresso powder(optional), vanilla extract, and salt.

Add the remaining reduced additional Skyroc’s State Line Stout if needed.