1 oz. butter
1/2 C. onion, finely chopped
3/4 tsp. chili powder
2 drops hot sauce
1 C. barbecue sauce
2 T. honey
Salt and pepper to taste
2 cloves garlic, minced
1 tsp. ground cumin
1/2 C. coffee liqueur
2 T. Worcestershire sauce
1 tsp. salt
20 chicken wings

In a 2-quart saucepan melt butter; sauté garlic and onion over
medium heat for 3 minutes. Add cumin and chili powder and
cook, stirring constantly for 2 minutes. Blend in coffee liqueur and
cook to reduce liquid by one-half. Stir in hot sauce, Worcestershire,
barbecue sauce and salt. Simmer 5 minutes. Remove from heat
and add honey. Set aside and allow to cool.

Prepare chicken wings by removing and discarding the tips. Divide
the wings in half at the remaining joint. Marinate the wings in the
cooked sauce for 1 hour at room temperature, or overnight in the

To cook, place the marinated wings on a broiler pan, sprinkle with
salt and pepper and broil 5 minutes, turn and brush with the
remaining sauce and bake at 350ºF for 15 minutes. Serve hot.
Wings can be prepared a day ahead and can be reheated in the

B-man :wink: