Beer Mustard Glazed Wings

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Why This Recipe Works

Most wing recipes rely on buffalo sauce or dry rubs. This one takes a different route: a beer-mustard glaze that balances tangy German mustard with the malty sweetness of Oktoberfest beer. The glaze reduces down to a sticky, glossy coating that clings to every wing without making them soggy.

The key is getting the wings crispy first, then glazing at the end. Sauce too early and the sugar burns. Glaze after cooking and you get wings that are crispy on the outside with that sweet-tangy coating that doesn't quit.

The Big Joe at 400°F gives you the perfect temperature for rendering fat and crisping skin without drying out the meat. The ceramic construction holds heat steady so every wing cooks evenly—no burnt tips or undercooked drumettes.

Why the Big Joe is Perfect for This

Wings need two things: high heat to crisp the skin and even heat distribution so they all finish at the same time. The Big Joe delivers both.

With 24 inches of cooking space, you can spread 2 pounds of wings in a single layer with room to spare. No stacking, no rotating—just consistent heat hitting every wing. The ceramic construction radiates heat from all sides, so you're crisping skin top and bottom simultaneously.

At 400°F, the Big Joe creates the ideal environment for rendering chicken fat. Too low and wings stay rubbery. Too high and skin burns before the interior reaches 175°F. The ceramic holds 400°F rock-steady for the full hour-long cook, which is tough for gas or charcoal grills to maintain consistently.

By Scott Bartlow

Beer Mustard Glazed Wings

Serves: 4 people
Cook Time: 30 - 60 min
Skill:
Beginner:
Food:
Poultry

Ingredients

  • For Topping:

  • For the Beer Mustard Glaze:

  • For the Wings:

Instructions

  1. 01

    Set up your Big Joe for direct heat at 400°F. No heat deflectors—you want direct exposure to crisp the skin.

  2. 02

    Pat the wings dry with paper towels—this is critical for crispy skin. Any surface moisture will steam instead of crisp. Season the wings liberally on all sides with Sweet Red Dirt rub (or your favorite BBQ rub). Make sure every wing is coated. The rub creates a flavorful crust and helps with browning. Let the seasoned wings sit at room temperature for 10-15 minutes while you finish preheating the grill. This takes the chill off so they cook more evenly.

  3. 03

    Place the wings directly on the grill grates at 400°F in a single layer. Don't crowd them—leave space between each wing for air circulation and fat rendering. Cook for 45-55 minutes, flipping every 12-15 minutes to ensure even crisping.

  4. 04

    While the wings cook, make your glaze. This can be done on your stovetop or in a small saucepan on the grill. Step 1: Reduce the beer Pour 1 cup of Märzen or Festbier into a saucepan over medium heat. Let it simmer and reduce by half—this concentrates the malty sweetness and burns off most of the alcohol. This takes about 8-10 minutes. Step 2: Add the mustards and honey Once the beer is reduced, whisk in: ¼ cup German mustard 2 tbsp whole-grain mustard 3 tbsp honey 2 tbsp apple cider vinegar ½ tsp cayenne pepper Whisk until smooth and combined. Let it simmer for another 3-5 minutes to let flavors meld and the sauce thicken slightly. Step 3: Finish with butter Remove from heat and whisk in 1 tbsp butter. This gives the glaze a glossy, silky texture and helps it cling to the wings.

  5. 05

    When the wings hit 175°F internal temp and the skin is crispy, remove them from the grill and transfer to a large bowl. Pour the warm beer mustard glaze over the wings and toss until every wing is coated. The heat from the wings will help the glaze adhere and get sticky.

  6. 06

    Transfer the glazed wings to a serving platter. While they're still hot, sprinkle crushed pretzels over the top for texture contrast. Garnish with fresh chopped parsley or chives for color and a fresh herbal note that cuts through the richness.

  7. 07

    Serve immediately while the wings are hot, the glaze is glossy, and the pretzels are still crunchy. These wings are best eaten fresh—the longer they sit, the more the pretzels soften.

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