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Recipe: Muldoon's whiskey-marinated wings

Recipe: Muldoon's whiskey-marinated 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

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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

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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

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.

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