For the wings:
  • 24 to 30 drummettes (drummers of the wing, ask your butcher) or cut wings
  • Kosher salt
For the marinade:
  • About ¼ cup cider vinegar, such as Bragg's
  • About ¼ cup whisky or bourbon
  • About 3 tablespoons hot sauce, such as Frank's Red Hot
  • About 3 tablespoons Worcestershire sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon coarse black pepper
  • Olive or vegetable oil cooking spray
For the sauce:
  • 5 tablespoons butter
  • 4 cloves chopped garlic
  • About ¼ cup whisky or bourbon
  • About 2 tablespoons Worcestershire
  • ¼ cup to ⅓ cup hot sauce of choice (for medium to hot wings)
  • About ⅓ cup chicken stock
To serve:
  • 1 cup crumbled smoked blue cheese or blue cheese
  • Celery and carrot sticks


Serves: 6 to 8 snack- or appetizer-size servings


A day or two before you serve the wings, marinate them: Pat the wings dry and season them with kosher salt. In a large, plastic, food-storage bag, combine vinegar, whisky or bourbon, hot sauce, Worcestershire, garlic and black pepper in a zip-top bag. Add wings to the bag, squeeze out excess air and seal. Refrigerate until ready to cook.

To cook, preheat oven to 425°F with a rack in the upper third, one rung above center.

Remove wings from marinade and pat dry of any excess. Arrange wings in a single layer on a wire rack set on a foil-lined baking sheet. Spray wings with cooking spray and roast 50 minutes to 1 hour until skins are very crispy and tight.

Heat a saucepot over medium heat, add butter and melt. Add garlic and swirl a minute or 2; add whisky or bourbon and reduce by half. Add Worcestershire, hot sauce and stock; reduce 2-3 minutes.

Add wings to a large mixing bowl, pour in sauce and toss carefully to coat–tongs can rip meat from bones so toss with your hands or flip in the bowl.

Arrange wings on a platter, covered with blue cheese crumbles with carrots and celery tucked in alongside.