Drinks advice · Beer and food

Buffalo wings with Brouwerij ’t IJ IPA

Chicken wings that turn crisp in the oven and then go through a sauce of butter and hot sauce, with a blue cheese dip alongside. Alongside a firmly hopped IPA.

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Bottle of Brouwerij ’t IJ IPA, beer

From the shelf

The bottle

Brouwerij ’t IJ IPA comes from Brouwerij ’t IJ in the Netherlands and is an IPA of 7 percent ABV. The bottle contains 33 centilitres. An IPA is generously hopped: that gives a pronounced bitterness and an aroma that leans towards citrus and resin, with enough malt underneath to carry it.

Brouwerij ’t IJ IPA

The combination

Why this works together

Buffalo sauce is sharp and sour, the blue cheese is fatty and salty: both flavours that push a mild beer aside. An IPA holds its own because the hop bitterness sets itself alongside that sharpness instead of disappearing beneath it, and the citrusy hop aromas connect with the vinegar in the sauce. The carbonation and the malt beneath meanwhile clear the fat of the wings and the dip.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour
  • Type drinks snack

What you need

  • 1.5 kilo chicken wings
  • 2 teaspoons baking powder
  • 100 grams of butter
  • 150 millilitres spicy chilli sauce
  • 1 tablespoon white vinegar
  • 150 grams of blue cheese
  • 150 millilitres of sour cream
  • 3 stalks of celery, cut into strips
  • 1 teaspoon salt
  • freshly ground black pepper

How to make it

  1. Preheat the oven to 220 degrees and place baking paper on a rack with a baking tray underneath.
  2. Pat the wings very dry and cut them in two at the joint.
  3. Mix the baking powder with the salt and toss the wings in it; that coating draws moisture out and makes the skin crisp.
  4. Lay the wings apart from each other on the rack and bake them for 40 minutes, turning them halfway.
  5. Meanwhile melt the butter in a saucepan, stir in the chilli sauce and the vinegar and keep the sauce warm.
  6. Mash the blue cheese with the sour cream into a coarse dip and grind pepper over it.
  7. Scoop the hot wings into a large bowl, pour the sauce over them and toss until completely coated.
  8. Put them on the table straight away, with the dip and the celery alongside.

In the glass

Serving

Serve at 7 to 8 degrees in a tulip glass. Drunk too cold, the hop aroma disappears; at this temperature you smell the citrus and resin notes that this dish needs.

Everything about Brouwerij ’t IJ IPABack to Drinks advice from ’t Bockje

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