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Spicy chicken wings and Extra 4

We combine Asian flavours with citrus and the freshness of the Extra 4 in this snack. This same freshness also pleasantly offsets the spiciness of the chicken wings. It is also a perfect dish for opening up a bottle of our Extra 4 as a matching beer.

Serves: 4 persons

Time needed: 1 day/night marinating + 30 minutes of frying

Equipment: BBQ


100 ml sesame oil, 1 coffee spoon of paprika powder, 1 coffee spoon of cumin powder, 1 coffee spoon of coriander powder, 1 knife tip of cayenne pepper, 25 ml of soy sauce, 1 bottle of St.Bernardus Extra 4, 2 cloves of garlic, 1 tablespoon of mirin, 1 tablespoon of brown sugar, 3 cm of ginger, 1 sprig of lemongrass, 12 chicken wings

For the finish: sesame seeds and coriander

Pittige chicken wings met Extra 4
Pittige chicken wings met Extra 4


Chop the garlic, lemongrass, and ginger. Mix with the sesame oil, soy sauce, cumin, paprika, cayenne, coriander powder, sugar, St.Bernardus Extra 4 and mirin.

Marinate the chicken wings overnight. Place them in a freezer bag with the marinade. Close it, and place it in the fridge.

The next day, pre-heat the oven (180°C) or the BBQ. Remove the chicken wings from the marinade. Dab them dry using a paper towel.

Place them on a baking sheet on a baking tray and bake them for 15 to 20 minutes in the warm oven or until they are done. Perfect weather for a BBQ? Grill them on a hot BBQ. Turn them regularly and brush them with the marinade from time to time.

Finish them with fine coriander, sesame seeds, and serve them with an Extra 4.

Enjoy your meal and cheers!

This recipe was made by Coeur de Boef. Have you used any of our beers in your own tasty recipe? Share it with us at and who knows, your efforts may well be rewarded.