Muldoon'S Whiskey-Marinated Wings

1. 1

   *Barbecue Sauce

2. 2

   Step 1

3. 3

   In a large saucepan, combine the chicken broth, orange juice, chili sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce, Worcestershire sauce, lemon juice and liquid smoke and bring to a boil, stirring the bottom of the pan regularly to prevent burning.

4. 4

   Step 2

5. 5

   Reduce the heat to a gentle simmer and cook an additional 45 minutes. Remove from the heat to a nonreactive container and allow to cool to room temperature, then cover and refrigerate until needed. This makes 3 1/2 cups sauce and will keep for 2 weeks refrigerated.

6. 6

   *Blue cheese dressing

7. 7

   Step 1

8. 8

   Combine the mayonnaise, sour cream, lemon juice, Worcestershire, Tabasco, pepper and sugar in a medium bowl. Gently fold in the cheese, celery leaves, green onions and chives. Cover and refrigerate until ready to serve. This makes 1 3/4 cups dressing and will keep for 1 week refrigerated.

9. 9

   *Chicken wings and final assembly

10. 10

    Step 1

11. 11

    Heat the oven to 350 degrees. In a bowl, mix together the whiskey, Teriyaki sauce, 1 cup barbecue sauce and oregano. Place the chicken wings in a large pan and pour the sauce over them. Cook for 2 hours, until the meat is tender and almost falling off the bone. Remove the wings to a foil-lined sheet pan and allow to cool slightly.

12. 12

    Step 2

13. 13

    Brush each of the wings with a little of the remaining barbecue sauce. Place the pan under the broiler just until the sauce begins to char, about 2 minutes. Remove from the broiler and place the wings on a platter with the blue cheese dressing on the side. Serve immediately.

* Per serving · 4 servings · Values may vary.