Daniel Bruce is one kickass cook. He’s the executive chef at the ritzy Boston Harbor Hotel and runs all their kitchens, including the one at award-winning Meritage restaurant. Yeah, it’s chi-chi, but he puts all kinds of stuff on the menu that we dig, like venison and homemade bacon. We were so impressed with his bacon that we started asking a few questions.
Turns out that Bruce, like most high-end chefs, likes to kick back with his buddies and whip up a big batch of tailgate-worthy football food. He shared a couple of recipes with us. This is his recipe for maple, beer and spicy chili-glazed chicken wings. Sounds like a lot of work, but it’s actually quite easy. However, it requires a little time in the oven so you have to make it at home before the game (in a pinch, you could finagle a way to cook the wings on closed grill in the parking lot). When the wings and dipping sauce are done, store in airtight containers, pack in the cooler and bring to the game.
This recipe serves 8.
- 3 quarts of water
- 3 pounds chicken drummettes
- 1 cup Vermont maple syrup (the real stuff; the label should say 100 percent pure maple)
- ½ cup Sam Adams Boston Lager or another New England Beer
- ¼ cup sambol (Sri Lankan chilis) or red chili paste
- 3 Tablespoons corn starch
- 3 Tablespoons water
- 3 Tablespoons malt vinegar
- 1½ teaspoon salt
- 1 bunch chopped scallions
Bring 3 quarts of water to boil. Add salt and chicken drummettes and simmer for 5 minutes, then remove and cool. In 1-quart saucepan bring to boil malt vinegar, beer, maple syrup and chili. Dissolve cornstarch in 3 Tablespoons of water and whisk into maple syrup sauce. Simmer 1 minute and remove. Preheat oven to 400 degrees. Dip wings into sauce and place onto buttered cookie sheet. Bake for 8 minutes. Remove and serve topped with scallions and a side bowl of sauce for dipping. Salt to taste. Cut down on the chili paste if you desire less spice.
