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Parrot Sticks with Steam Whistle Chicken Sauce

Prepared by Team Cedar Grilling, the 2006 Canadian Open BBQ Grand Champions.


Preheat barbeque to medium heat. Skewer whole chicken wings from tip to drumette. Lightly rub canola oil over skewered wings and sprinkle wings with Parrot Rub. Lightly dust wings with sifted cornstarch. Grill at medium heat for 25 - 35 minutes turning frequently. Serve with warm Steam Whistle Chicken Sauce for dipping.

For the Sauce
In a saucepan saute onion and garlic in canola oil. Combine remaining ingredients. Bring to a boil and simmer uncovered, stirring for 15 minutes. Puree or strain if desired. Tip: Try adding a tablespoon of melted butter to a cup of warm Steam Whistle Chicken Sauce.

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  • 12 whole chicken wings
  • Parrot Rub
  • Steam Whistle Chicken Sauce
  • 2 tbs canola oil
  • 1 tsp cornstarch
  • 12 wooden skewers

Parrot Rub

  • 2 tbs turbinado sugar
  • 2 tbs kosher salt
  • 2 tbs paprika
  • 1 tbs fresh ground pepper
  • 1 tsp seasoning salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp cayenne pepper

Steam Whistle Chicken Sauce

  • 3/4 bottle of Steam Whistle Pilsner
  • 2 chopped shallots
  • 2 cloves chopped garlic
  • 1 tbs canola oil
  • 1-1/2 cups ketchup
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp garlic salt
  • 1/4 tsp cayenne pepper