For the first time in my life, I live in a football town. Not just any football town: The home team of my new town are the current Superbowl Champs. After years of living in Los Angeles, the country’s biggest transient football fan city, I finally know what it’s like to collectively cheer for a team along with every voice in a 100-mile radius. It’s intoxicating. Even in the summer, Fridays turn into a blue and green sea of 12th-man love, and pride still swells from the faces under each well-worn Seahawks baseball hat. Those longtime fans remind me that even though we came out on top this year, for many, many (many) years, we did not. It didn’t matter. Those fans were still there, cheering on the home team, because that’s what you do when you’re a fan. Your job isn’t to win ball games, it’s to show up. Early and often. Bring the beer and lots of food, and feed the cheering section. Your job is keep the faith, cook the meat, keep the beverages cold, paint your face, and be guy cheering the loudest when the Football Magic shines upon your guys. Even though we’re getting close to saying goodbye to summer, it just means we get to welcome the start of football season. Which, coincidently, has a lot of the same food groups, including beer and grilled meats.
Honey Stout Chicken Wings
- 2 cloves garlic, minced
- 1/3 cup honey
- 1/2 cup stout beer
- 1 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- ¼ cup soy sauce
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ¼ cup chopped shallots (about 1 medium shallot)
- 2 pounds chicken party wings and legs
- Oil for the grill
- In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken, refrigerate for 1 hour and up to overnight.
- Remove the chicken from marinade (reserve the marinade).
- In a pot over medium high heat, add the olive oil and shallots. Saute until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
- Preheat the grill to medium high.
- Brush the grill lightly with oil.
- Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2 to 4 minutes until cooked through, about 10 minutes.