Beer-Battered Chicken Wings

I was never really a fan of chicken wings growing up. However, once I started going to Buffalo Wild Wings to watch Packers games here in Massachusetts, I became hooked. The sauces and spices they toss the wings in are delicious. Anyway, for the Super Bowl earlier this year, I decided to make some wings at home. Since my boyfriend is a homebrewer, we had plenty of choices sitting around the house. We chose a lager because it is light and the flavor would not be overpowering. The result was fantastic; the wings were absolutely amazing. Dipping them in chipotle ranch dressing added just the right amount of cool and spiciness.

4 lb. chicken wings, cut in half at joints, tips removed

2 cups (16 oz.) beer (I used a home-brewed lager)

2 cups flour

2 tsp. sea salt

2 tsp. smoked paprika

2 tsp. coriander

1 tsp. pepper

1/8 tsp. cayenne pepper

Vegetable oil

Chipotle ranch dressing for dipping

Fill a deep pot about 1/3 of the way up with vegetable oil. Heat the oil to 375°. Pat the wings dry with paper towels. Whisk together the beer, flour, sea salt, paprika, coriander, pepper and cayenne pepper. Dredge the wings in extra flour, then dip into batter. Working in batches, add the wings to the hot oil, cooking until crisp and golden, about 12 minutes. Place wings in a bowl with paper towels in the bottom (to help soak up any grease that drains out of the wings. Serve hot with chipotle ranch dressing (or blue cheese, if you prefer).