Poultry : Chef Robert McGrath's Grain Mustard and Ale Wings

• 24 ounces of your favorite ale
  
• 1/2 cup mustard (whole grain variety)
  
• 1/2 cup shredded pepper Jack cheese
  
• 1/3 cup Original TABASCO® brand Pepper Sauce
  
• 3 tablespoons melted butter
  
• Vegetable oil
  
• 2 dozen chicken wings
  
• 1/4 cup Wondra^® flour or rice flour
  

Heat ale to boiling in a medium saucepan over medium-high heat. Reduce heat to low; simmer until beer is reduced to approximately 6 ounces. Allow to cool slightly. Whisk in whole grain mustard, TABASCO^® Sauce, melted butter, and cheese.

Preheat vegetable oil in fryer to 350º F.

Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Toss chicken wings with desired amount of mustard and ale sauce and serve.

Makes 24 chicken wings.