Dark beer chicken wings coated with bacon


  • Prep. 30 minutes /

  • Cook time 40 minutes /

  • 6 portions


  • 12 chicken wings divided into 2 pieces
  • 1 tbsp. salt
  • 1 ½ cup dark beer, strong Porter, Stout or IPA
  • 12 slices of bacon F. Ménard 
  • 1/2 cup ketchup
  • 1/2 cup hot sauce (Frank’s Hot)

Ranch sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain yogurt
  • 2 tbsp. coriander leaves or Italian parsley
  • 1 tsp. cider vinegar or wine
  • 1/4 cup cooked bacon, crumbled


  1. Cut each chicken wing at its two joints and set the pointed end aside. You can use chicken scraps to make homemade broth.
  2. Put the chicken wings in an airtight container. Add the beer and salt and leave to marinate for 12 to 24 hours in the refrigerator.
  3. Remove the chicken wings and pat them dry. Let cool for about 30 minutes. Surround each section with half a slice of bacon. Secure the bacon with a toothpick.
  4. For best results, prepare two heat zones in a BBQ. On one side, adjust the heat of the BBQ to obtain a high temperature (400 ° F (200 ° C) and on the other side, leave the burner off.
  5. Cook the chicken wings with indirect heat by placing them on the opposite side of the heat source. Close the BBQ cover and cook for 10 minutes. 
  6. Meanwhile, combine the ketchup and hot-sauce. Brush the wings with the sauce using a heat-resisting brush. Close the lid and continue cooking for 10 minutes. 
  7. Turn the chicken wings over and brush again. Continue cooking for 10 minutes.
  8. Move the wings to direct heat and finish cooking for 2-3 minutes. You should obtain a crispy texture.  It is important to check the internal temperature which should reah 165° F (75° C)
  9. Alternatively, you can cook the chicken wings in the oven at 400° F (200° C) for a total of 30 to 40 minutes. When cooking is over, use broil for a crispy texture. 

Ranch sauce preparation

  1. Mix the ingredients. Serve with dark beer chicken wings coated with bacon. 

On the side ? Baby potatoes papillotes