Heat beer in a sauce pot over medium heat until simmering. Dissolve cornstarch in water and drizzle into simmering beer, whisking consistantly. Cook, continuing to whisk, until sauce beings to thicken.
Remove from heat and whisk in buffalo wings sauce, sugar and butter until completely incorporated. Hold hot for service or refrigerate until needed.
Prep
Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
Service
Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
Drain wings and place in a bowl. Toss with 1/3 cup of stout glaze. Serve hot alongside additional glaze and desired accompaniments.
Chef's Tip!
These chicken wings are also great baked, roasted, grilled and even braised - even if they are not "fried" they are fabulous and full of flavor! Try them on your menu today!
