Slap yo momma chicken wings

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  • About 20 chicken wings (about 7 lbs.)
  • 2 tbsp. fresh ginger, shredded
  • 2 1/2 tsp. garlic, chopped
  • 2 green onions, chopped and stems included
  • 1 Vidalia onion, shredded
  • 10 fluid oz. lime ponzu (a citrus-seasoned dressing and sauce made by Kikkoman that can be purchased at a local Asian market)
  • 1 cup soy sauce
  • 1 cup water
  • 1 cup Jack Daniel's whiskey
  • 1/2 cup honey
  • 3/4 cup dark brown sugar
  • 1/2 stick (1/4 cup) butter
  • 1/4 tsp. red pepper flakes, or more if you want it spicy (optional)


Add all ingredients (except the chicken) to a medium-sized pot and cook over medium heat. Stir until the alcohol is burned off and the brown sugar, honey and butter are blended completely.

While the sauce is cooling, prepare the chicken wings by placing in a large baking pan that fits all the wings in a single layer and is high enough to allow the sauce to cover the wings (about 12-in. x 14-in., and 2 in. deep).

Do not remove the wing tips. Fold over the wing tip to make the chicken pieces into the lotus position. (This is done by holding the chicken wing with the skin side facing you and tucking the wing tip behind the piece it's attached to).

Pour the sauce on top, cover tightly with aluminum foil and refrigerate for four or more hours (or overnight).

Bake at 400 degrees, completely sealed in the foil. After an hour, remove the foil cover and turn the wings over, cooking for another 15 minutes. Turn them again and cook for another 15 minutes.

Remove the wings from the sauce, then thicken the sauce by adding 3 tbsp. cornstarch and a cup of water on the stove. Add them in slowly until you reached the desired consistency.

Pour the sauce back over the chicken and serve.

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