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Crispy Pretzel-Crusted Chicken Wings Recipe with Easy Beer Cheese Dip

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Crunchy pretzel-crusted chicken wings paired with a creamy, tangy beer cheese dip make for a perfect game day or casual snack that’s quick and easy to prepare.

Ingredients

Scale
  • 2 pounds chicken wings, split into flats and drumettes
  • 2 cups crushed pretzels (about 60g), finely ground
  • 1/2 cup all-purpose flour (65g)
  • 2 large eggs, beaten
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Beer Cheese Dip:
  • 1 cup sharp cheddar cheese, shredded (120g)
  • 1/2 cup beer (120ml), mild lager or pale ale
  • 1/2 cup whole milk or cream (120ml)
  • 2 tbsp cream cheese, softened (28g)
  • 1 tbsp unsalted butter (14g)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional garnishes: fresh chopped chives or parsley

Instructions

  1. Preheat the oven to 425°F (220°C). Arrange a wire rack over a rimmed baking sheet.
  2. Pat the chicken wings dry with paper towels.
  3. In a shallow bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  4. Beat the eggs in another bowl until smooth.
  5. Crush the pretzels into fine crumbs with some small chunks.
  6. Dredge each wing in the flour mixture, dip into beaten eggs, then press into pretzel crumbs to coat thoroughly. Place on wire rack without overcrowding.
  7. Bake wings for 35-40 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
  8. While wings bake, melt butter in a small saucepan over medium-low heat. Add cream cheese and whisk until smooth.
  9. Slowly whisk in beer and milk or cream, stirring continuously to prevent lumps.
  10. Gradually add shredded cheddar cheese, stirring until melted and smooth.
  11. Stir in Dijon mustard, salt, and pepper to taste. Keep warm on very low heat.
  12. Transfer wings to a platter, garnish dip with chopped chives if desired, and serve immediately with the dip.

Notes

Dry wings thoroughly to ensure crispiness. Crush pretzels to a mix of fine crumbs and small chunks for best texture. Use a wire rack for even crisping. Flip wings halfway through baking. Melt cheese dip slowly over low heat to avoid graininess. Add a splash of milk if dip thickens too much. For gluten-free, substitute flour and pretzels accordingly. Wings can be baked or air fried.

Nutrition

Keywords: chicken wings, pretzel crust, beer cheese dip, crispy wings, game day recipe, easy appetizer, party food

Find it online: https://lucydishes.com/crispy-pretzel-crusted-chicken-wings-recipe-with-easy-beer-cheese-dip/