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.

We'll be cheering for the Patriots!! We are going to a friend's house to watch it on thier tv. I will probably bring aztec bean dip,yum, with tortilla chips. We won't be watching Tom Petty though....a few years ago we started a tradition that a leftover christmas tree gets burned during the half time....let me tell ya, they burn pretty well by Feb. Its pretty funny, the boys all stand around the tree in the snow and make attempts at "lighting" the tree, and then eventually whoosh...and half-times over. GO PATS!!

Thank you for the follow-up, Becky. Still, I'm inspired to come up w/ a roasted chicken pasta bake since you mentioned the dish up thread. I've come up w/ a pasta & veggies bake that the family loves and I'm thinking that I can incorporate chicken (maybe chkn tenders) to move it from just a side dish to being an entree. I've been lightly steaming broccoli & carrots and mixing the veggies w/ cooked rotini. Pasta & veggies go into a glass baking dish & gets drizzled w/ olive oil & seasoned w/ grated romano, fresh garlic & liberally doused w/ that no salt seasoning (house brand stuff from Big Lots, of all places!) Pop into the oven for 30 minutes or so. Maybe I could lightly saute some breast tenders and top the pasta dish w/ the tenders & finish in the oven? I doubt I would have thought to expand on the dish w/o your having mentioned the recipe you were going to try. Ci

Also a fan of Xochitl chips-- they are thin and so crisp! I will be making buffalo chicken nachos. I salt and pepper skinless chicken breasts then add a few pats of butter and completely douse the breasts in Frank's Hot Sauce. Bake until cooked through then shred with a fork when cooled enough to work with. I mix a little more hot sauce into the shredded chicken and refrigerate overnight. Right before serving I assemble blue corn chips, chicken, finely diced jalapeno, scallions and a mix of cheddar, montery jack and manchego (or a mix of whatever I have!). Bake on a lowish temperature (300ish) for about 15 min. I drizzle more hot sauce and some ranch dressing on top (I don't care for blue cheese) and serve with sliced cucumbers around the perimeter.. and extra ranch dressing. Black bean nachos are also a favorite-- and now that I've thought of them, I may change my mind and go with that instead. I assemble with all the same above-- but I add diced tomatoes.