2 lbs Chicken Wings 

1 TB Baking Powder, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder

Beer Wing Sauce

12oz Rooster Rock Red Ale 

4 TB Butter, 4 TB Ketchup

4 TB Hot Sauce (we prefer Frank’s, but La Tapitio is fantastic for a Mexican flare).

2 tsp cayenne, 4 tsp seasoned salt, 2 tsp white pepper, 2 tsp garlic powder


1. Toss wings with coating of baking powder, salt, garlic and onion powder.

2. Line baking sheet with foil and racks and spray with cooking spray. Cook on center rack on convection at 425 degrees for 45 minutes or grill outside on BBQ, then let sit for 5 minutes.

3. While wings are cooking, combine all the beer wing sauce ingredients, cook over medium heat and reduce for 30 minutes.

4. Toss wings in sauce and serve with your choice of dipping sauces. Enjoy!!


  • 1 bottle of Evening Milking Stout (22oz)
  • 2 1/2 cups plus 2 TB of flour
  • 1 tsp. baking soda
  • 1 tsp fine sea salt
  • 3/4 cup butter, softened
  • 1/2 cup plus 3 TB sugar
  • 1 cup packed brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips


  1. Reduce beer down until you have about 1/3 cup left. This will take some time. Be sure not to boil, but simmer. Remove from heat stir in the 3 TB of sugar until dissolved and set aside.
  2. Preheat oven to 375 °. Line baking sheet with parchment paper.
  3.  In a bowl, whisk together the flour, baking soda, and sea salt. Set aside.
  4. In another bowl, mix together the butter and sugar until creamy. Add vanilla and beat until thoroughly combined. Beat in the eggs one at a time, Slowly add the flour mixture. Alternate the flour mixture and the reduced beer until fully incorporated. 
  5. Stir in the chocolate chips. Use a spoon to drop balls of dough onto the baking sheet. Bake for 8-10 min, until set and golden.