• 1 cup Samuel Adams Wicked Hazy IPA
• ½ cup honey
• 4 chipotle peppers
• 1 tablespoon adobo sauce
• 3 cloves of garlic
• ½ cup red onions, diced
• ¼ cup cilantro
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 2 pounds chicken wings
• Vegetable oil
• Juice of 1 lime

In a blender, add beer, honey, peppers, adobo sauce, garlic, red onions, cilantro, salt, pepper and olive oil. Blend until smooth.

Add chicken wings to a medium bowl and pour marinade mixture over them. Cover and refrigerate for at least 2 hours or up to overnight.

To grill: Heat a grill to medium heat. Oil grates with vegetable oil. Add wings and cook, turning occasionally, until skin is crisp and meat is cooked to at least 165 degrees Fahrenheit (about 15-20 minutes).

In the oven: Heat oven to 375 degrees Fahrenheit. Place a wire rack on a baking sheet. Place wings on the rack and bake until nicely browned and cooked to at least 165 degrees Fahrenheit (about 50-60 minutes).

Squeeze lime over wings and serve hot.