Texas Eats Sweet & Spicy Shiner Bock Glaze
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This Shiner Beer Glaze perfectly balances sweet, spicy and tangy flavors that add a kick to your favorite foods. Fresh garlic and sliced ginger root give this sauce a subtle Asian twist without overpowering your taste buds. Shiner Bock beer adds a delicious depth of flavor and a distinct Shiner flavor.
Try this sauce drizzled over chicken wings, drizzled over meatballs, or slathered on a burger or chicken sandwich.
H‑E‑B Premade Muffins
Salt and pepper
Dark soy sauce
Red pepper flakes
Fresh chicken wings
Uncle Chris Fiesta Seasoning
Over medium to high heat – add chopped ginger, garlic and red pepper flakes to a pot of preheated olive oil.
Once the garlic is soft, add 1/2 cup dark brown sugar to the pan. Allow the brown sugar to melt and the ingredients to combine into a thick liquid.
Add 1/4 cup honey, 1/4 cup sambal and 2 tbsp. hoisin sauce, 2 tbsp. oyster sauce, 2 tbsp. dark soy sauce, 1/2 cup Shiner Bock beer, and 2 Tbsp. of rice vinegar.
Bring the sauce to a boil then reduce the heat to low and simmer until the sauce sticks to the back of a spoon.
Chicken wings and meatballs:
In a large pot, heat 2.5 quarts of vegetable oil to about 350 degrees F.
Preheat a grill to 450F-500F.
In a bowl, combine the chicken wings, olive oil and a generous amount of Uncle Chris’s Fiesta brand seasoning. Toss the wings in the mixture until completely coated.
Place the wings on the grill and turn them until each side has grill marks and a nice crust.
Remove the wings from the grill and immediately place them, one at a time, in the 350F vegetable oil. Roasting should take 7-10 minutes or until the internal temperature is 165F and the skin is crispy.
When the wings are browned, grill the meatballs until they reach an internal temperature of 145F.
Remove the wings from the oil and discard the sticky sauce. Spread the sauce over the meatballs. Top each item with toasted sesame seeds, meatballs add toothpicks – and you’re ready to eat with an ice cold Shiner beer!
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