Stout beer and mustard wings

About 1 hour. Serves 8 to 12

1⁄ 2 4 ( cup( 12-3/ 4 ounce)plus stick)2 tablespoonsbutterstout beers 1⁄ 2 cup mustard whole- grain

2 tablespoonsfresh thyme minced

2 tablespoonsgarlic ( 6 to 8 large minced cloves)

1 cup finely grated

Parmigiano- Reggiano

3 tablespoons honey

2 tablespoons malt

vinegar

1 teaspoon Tabasco, or

to taste

1 1⁄ 4 teaspoons low- sodium soy sauce

Freshly ground pepper

Vegetable oil for frying

4 pounds trimmed chicken wings, cut at the joints and wing

tips discarded ( about 3 dozen pieces)

2 to 3 cups cornstarch,

for dredging

1. Place the beer in a medium, heavy saucepan over medium heat. Gently simmer the beer until it is reduced to 2/ 3 cup, about 15 minutes ( watch that the beer does not foam over the top of the pan while it is simmering). Remove from heat.

2. Whisk the butter in with the beer, then the mustard, thyme, garlic and cheese. Whisk in the honey and malt vinegar, followed by the hot sauce, soy sauce and several grinds of pepper. Taste and adjust the f lavorings if desired. Place

the sauce in a large bowl and set aside.

3. Fill a 4- quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.

4. While the oil is heating, dredge each wing in cornstarch, tossing to coat the wing completely. Shake off the excess cornstarch and set aside. For a crunchier texture, dredge the wings a second time just before frying.

5. When the oil is heated, begin frying the wings, several pieces at a time. Fry the wings until the skin is golden and crisp, 4 to 5 minutes. Drain the wings on a rack and continue frying.

6. While the wings are still hot, toss them in the large bowl with the sauce until completely coated. Remove the wings, shaking off the excess sauce, and serve immediately.