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.
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
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.