Total time: 3 hours
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 sauce1 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 dressing1 1/4 cups mayonnaise
5 tablespoons sour cream
1 tablespoon lemon juice
2 drops Worcestershire
2 drops Tabasco
1/4 teaspoon white pepper
2 teaspoons sugar
2 ounces (scant 1/2 cup) blue cheese, crumbled
5 tablespoons celery leaves, minced
3 slender green onions, white part only, minced
1 tablespoon minced chives
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.
Chicken wings and final assembly 1/2 cup Irish whiskey (preferably Bushmills)
2 1/2 cups teriyaki marinade
2 1/2 cups barbecue sauce, divided
1 teaspoon dried oregano
2 pounds chicken drumettes
1 cup blue cheese dressing
1. 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.
2. 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.
Each serving: 403 calories; 16 grams protein; 23 grams carbohydrates; 2 grams fiber; 27 grams fat; 6 grams saturated fat; 54 mg. cholesterol; 1,648 mg. sodium.Copyright © 2015, Los Angeles Times