Loose Cannon Wings

 This is a great summertime take on an old favorite. The citrus hop presence from the Loose Cannon blends nicely with the fruit juice added to the marinade giving great flavor to the wings without the mess.

Serve with Loose Cannon  and a side of ranch dressing.  

1 cup water

1/3 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoons fresh lime juice

1/4 cup kosher salt

1/4 cup packed light brown sugar

1 tablespoon Southwest seasoning or cayenne

1 teaspoon crushed red pepper

1/2 cup chopped yellow onions

1 lime, sliced thinly

1/4 cup chopped fresh cilantro leaves

1 tablespoon minced garlic

1 bottle Loose Cannon

2.5 pounds chicken wings

olive oil

Using a large zip close bag: Combine the water, orange juice, lemon juice, lime juice, salt, light brown sugar, Southwest seasoning and crushed red pepper and shake until the salt and sugar are completely dissolved.

Add the onions, lime slices, cilantro, garlic, and beer and swish to combine.

Add the chicken wings so that they are completely submerged. Refrigerate for at least 8 hours and up to 12 hours.

Remove the wings from the refrigerator and discard the brining solution. Pat wings dry with paper towels and set aside to come to room temperature (about 30 minutes).

Preheat grill to low. Brush wings with a little olive oil to prevent sticking. Grill.