Chicken wings at Peter B's

Peter B’s Wing Sauce Competition

And the Winner Is…

Pub Talk

Pub Talk Team – Merideth Nelson, Mike Hale, Chris Nelson and Peter B’s Head Brewer, Kevin Clark.

After a grueling round of taste testing by our panel of esteemed Wing Sauce Connoisseurs, the results are in! We are thrilled to announce the winner of our Inaugural Peter B’s Wings Sauce Competition! Cheers to Camilla Mann, your Sumpin’ Stout Doubled Down Wing Sauce left our judges asking for more, more, more! Thank you to all of our contestants and keep your eyes out for future contest announcements!

Sumpin' Stout Doubled Down Wing Sauce By Camilla Mann

Sumpin’ Stout Doubled Down Wings



  • 4 to 5 pounds chicken wings, separated into drumettes and wings (tips discarded)
  • Sumpin’ English Maple Milk Stout from Peter B’s (or any stout from Peter B’s!) – a 64 ounce growler worked perfectly – 12 ounces for the syrup, 12 to 16 ounces for the soaking, and the rest for sipping with the wings
  • 1/4 C olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1/3 C hot sauce (I used Sriracha)
  • 1 T black tahini sauce
  • 1 T chili flakes
  • 1 t paprika
  • 1 t smoked paprika (if you don’t have smoked, another teaspoon of regular paprika is fine)
  • 2 T beer syrup*
  • 1 T toasted sesame oil
  • 1 T water
  • 2 t vinegar (I used an espresso balsamic vinegar, use any aged balsamic)
  • 2 t soy sauce
  • 2 t fresh ginger, peeled and minced
  • 1 t white garlic, peeled and minced
  • 1 t black garlic, peeled and minced (if you don’t have black garlic, white is fine)
  • black sesame seeds, for garnish (if you don’t have black sesame seeds, white is fine)

Beer Syrup

  • 1-1/2 C Sumpin’ English Maple Milk Stout from Peter B’s
  • 1 C organic raw turbinado sugar
  • a few dashes of hot sauce (I used Sriracha)


Beer Syrup

Pour the beer into a medium saucepan. Simmer over low heat until reduced by half. Take care not to let it boil. Add in sugar and hot sauce. Whisk to dissolve. Then continue to simmer over low heat until thickened, approximately 8 to 10 minutes. Allow to cool completely. Pour into a sterile jar or bottle and store in the fridge for up to two weeks.


  1. Lay prepped wings in a rimmed dish where they can lay completely flat. Pour 1-1/2 to 2 C of beer over them and let soak for at least 20 minutes. Drain off beer and blot chicken wings dry with a paper towel.
  2. Preheat the oven to 450° F. Line baking sheet with parchment paper.
  3. In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings – skin side up – on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.
  4. While the wings roast, whisk all of the remaining ingredients except the black sesame seeds together to create a hot sauce.
  5. When the wings are done, add them to the sauce. and toss to coat. Garnish with the sesame seeds. Serve the wings hot alongside your cold beer! Cheers.
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