Who doesn't like wings?

This recipe is a keeper. Trot it out for St. Patrick's Day, Super Bowl Sunday and any other "day" that needs a finger-licking starter for a crowd.
Recipe: Muldoon's whiskey-marinated wings (Robert Gauthier / Los Angeles Times)

 

Total time: 3 hours

Servings: 8

Note: Adapted from Muldoon's Newport Beach. The restaurant recommends Maytag for the blue cheese. This recipe makes slightly more barbecue sauce and dressing than is called for in the final recipe.

Barbecue sauce

1 cup chicken broth

1/2 cup orange juice

1 1/4 cups chili sauce

1/2 cup molasses

1 cup ketchup

2 tablespoons soy sauce

2 tablespoons dry mustard

Generous 1/4 teaspoon minced garlic

2 dashes Tabasco sauce

1 tablespoon plus 3/4 teaspoon Worcestershire sauce

1 tablespoon plus 3/4 teaspoon fresh lemon juice

1 1/2 teaspoons hickory liquid smoke

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. 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.

Blue cheese dressing

1 1/4 cups mayonnaise

5 tablespoons sour cream