Anonymous Tue May 23 19:41:12 2006

12 pounds chicken wings -- sectioned

SAUCE:

1 stick butter

1 cup minced onion

2 tablespoon minced garlic, sautéed then added

1 cup canola oil

6 teaspoons chili powder

2 cups tomato juice

1 28 oz. bot ketchup

1/4 cup brown sugar

1 bottle 8 o Sunny Delight OJ

2 teaspoons Liquid Smoke

4 cubes chicken bouillon

1/2 cup dark molasses

1 teaspoon sage

2 teaspoons paprika

4 tablespoon Belligerent Blaze pepper sauce

2 tablespoon Craig s \

To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar,

bring to a boil and let cool. Add the Liquid Smoke to the brine. For chicken wings: Cut up

chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing

pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in

cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese.

Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a

covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for

30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for

about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing.

Editor-- Don\'s brine recipe can also be used for brining breasts, quarters or whole

chickens or turkeys.