Spicy Brown Ale Brined Wings

cup brown sugar

½ cup kosher salt

24 ounces brown ale

5 pounds chicken wings, cut into three sections, small tips removed

1 cup butter

2 tablespoons minced garlic

¼ cup minced fresh jalapeños (or mix habañeros and jalapeños)

½ cup hot pepper sauce, or more to taste

½ cup Sriracha or Asian sweet hot chile sauce

Pinch ground cinnamon

1 teaspoon finely ground black pepper

24 bamboo skewers, at least 10 inches long, soaked in water

2 tablespoons black or toasted sesame seeds for garnish (optional)

Mix brown sugar, salt and brown ale in large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill 4-8 hours.

Melt butter in large skillet and add garlic and jalapeños. Sauté over low heat until jalapeños are tender. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth.

Prepare grill. Drain wings from brine and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat (or use a grill basket). Cook 25 minutes or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly, and sprinkle with black sesame seeds.

Serves six.

"Grilling With Beer" by Lucy Saunders (2006 F&B Communications, $21.95)