Hi cactuscatie, welcome to the forum. I saw this in today's Los Angeles times, and it intrigued me. I haven't read it through yet, sorry.

Recipe: Muldoon's whiskey-marinated wings

January 30, 2008

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
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.

I use this on cocktail meatbells too...its so good.....1 can of Ocean Spray Cranberries(not the "whole" kind")...1/4 cup A-1 steak sauce...1/4 tsp black pepper,1 tsp garlic powder 1/2 cup brown sugar ...mix in a small pot heat until it becomes a liquid toss over wings or meatballs...This gets rave reviews by my football pals!

These are really tasty and you can make as hot or not to your taste - they're quite tasty even without any hot pepper at all..

Mikey's Jamaican Jerk Wings

4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)
1 Bunch Scallions (Both White & Green Part, trimmed and
chopped coarsely
2 Shallots - Halved
1 Small Onion - Quartered
2 Cloves of Peeled Garlic
1 T Grated Fresh Ginger
2 t Chopped Thyme or 1t dried
2 t Ground All Spice
3 T Canola Oil
3 T Soy Sauce
3 T Lime Juice
2 T Packed Brown Sugar
2 T salt
1 t ground black pepper
1 Cup of water

This is enough to marinate 4 pounds of Meat
Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth,
Marinate from a few hours to several days and grill til done.
Mike's quick tip, Sprinkle extra Thyme while grilling.

Wow, all 3 recipes sound great. Thanks for the suggestions. It will be hard to choose. I also can't believe that I have all the ingredients for all 3 recipes. What are the chances of that happening.

jessyf, thanks for the welcome. We are renovating and I have been posting on the kitchen, bath, etc. forums. I love this site, everyone is so nice and helpful.

Go Giants!

Eh Hem...excuse me, cough, cough ..I believe that was meant to say GO PATRIOTS!! hehe

nah, she really did mean to say GO GIANTS! LOL!

This is really good. Sweet-hot!

Chipotle-Cherry Barbecue Glaze
2 tablespoons unsalted butter
1 medium onion, finely chopped
8 ounces cherry preserves (3/4 cup)
1/4 cup minced seeded chipotle chile in adobo sauce (I used 2 3 chipotle's, and left them whole  itÂll get pureed when you put it in the processor or blender)
1/4 cup ketchup
1/4 cup cider vinegar

In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks.
NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side.

I'm going to a super bowl party and making very simple food since I have a newborn baby in the house and cooking is - for the first time in my life - not a priority. I'm making brownies that Paula Deen is featuring on her show today. They're made using a chocolate brownie mix and layering Hershey Symphony toffee and chocolate bars in the batter. They have rave reviews on the food tv website. And then I'm making the oh-so-simple cold spinach dip from the Knorr's box of vegetable soup and serving it in a big bread bowl. I've been making that stuff for years and it's always a party hit and couldn't be easier.

I've used Mustangs Bourbon Chicken recipe to make a glaze for wings.. Really good..specially subbing Maple Syrup for the brown sugar. (do a search here by putting in Bourbon chicken, Mustangs.)
I've also used one of Sol's recipes for chicken. It's escaping me the name at the moment.

Kygirl~my husband loves PD's brownies with "praline". And yep..alot of folks love Knorr's Spinach dip..

Tonight is our annual Super Bowl/Quilting Party and we were asked to bring appetizers and desserts - maybe the hostess is making soup or chili? We "bet" during the game with pieces of fabric and enjoy watching the commercials at half time!

I've made Tuna Butter to spread on crostini:

2 cans tuna in oil
4 TB softened butter
2 TB capers
dash of Tobasco

Blend all in the food processor. Spread on crackers or crostini to add to an antipasto platter.

I made the tuna butter last night and the flavor is better this morning. So let the recipe meld several hours before serving.