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pepper newsletter drunken wings

List of Ingredients




DRUNKEN WINGS*

2 ½ pounds wings, trimmed and separated
4 large garlic cloves, chopped
1 medium onion, minced
2 teaspoons Worcestershire sauce
4 tablespoons olive oil
3 tablespoons honey
1 cup PEPPERS ROASTED RASBERRY CHIPOTLE SAUCE
1/4 cup bourbon
2 teaspoons HEINIE HURTIN HABANERO HOT SAUCE (or to taste)

1. Mix marinade ingredients in a large bowl. Mix well. Place marinade and
wings in a large zip lock bag, seal and marinade for 2 hours (or overnight) and
refrigerate. Drain and reserve marinade.
2. Start grill or preheat broiler. Place the wings on grill and barbecue until
browned and cooked through, about 20-25 minutes and baste with marinade, that
was held in reserve.
3. Transfer to a platter and serve.

Notes on Wing Recipes:
Always rinse and pat dry your wings, before preparing any recipe. Both recipes
serve 2-4 people as a main meal, you may easily double or triple the marinades.
Depending on how many people you are serving. When grilling or broiling wings
they do get charred, but this is fine they are still moist and very tender. The
different sauces that Randi and I have used in the above recipes may not be
substituted without gravely changing the flavor.



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Recipe