Muldoon's Whiskey-Marinated Wings

For Barbecue Sauce: 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 will keep for 2 weeks refrigerated.

For Dressing: 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 will keep for 1 week refrigerated.

For Chicken Wings and Final Assembly: Heat the oven to 350 degrees F.

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.

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.

Adapted from Muldoon's restaurant, Newport Beach