Wings of the Comanchero

INGREDIENTS:

* ESB Steak Sauce:
* 1 ½ cups Alaskan ESB
* 1/3 cup dry sherry
* ¼ cup honey * 1/3 cup malt vinegar
* 1/3 cup dark soy sauce
* ½ tsp. Liquid smoke (hickory or mesquite)
* ½ medium yellow or white onion, coarsely chopped
* 4 large cloves garlic, peeled
* ½ cup raisins
* ¼ tsp. Hot red chili flakes (to taste)
* 1 T. fresh orange zest
* ½ tsp. freshly ground black pepper

* Marinade:
* 2/3 cup ESB steak sauce (recipe follows)
* 2 cloves garlic, minced and mashed
* 3 T cornstarch
* 36 chicken wings
* oil for frying

* For serving sauce:
* 1 ½ cups tomato juice
* ½ cup Alaskan ESB
* ½ to 1 tsp. Hot red chili powder
* 1 canned or dried reconstituted chipotle chili
* 2 cloves garlic, minced and mashed
* 1 tsp. Paprika
* ½ tsp. Liquid smoke
* ¼ to ½ tsp. Salt (optional)

INSTRUCTIONS: Steak Sauce
Combine ingredients in a blender and puree until smooth. Pour into a medium saucepan and bring to a slow simmer. Simmer for 20 minutes

Wings
Blend steak sauce, garlic and cornstarch and marinate wings in refrigerator 4 – 6 hours

Drain and pat dry. Heat oil to 375 degrees in a deep skillet. Fry wings a few at a time until crisp and cooked through, drain on paper towels

Simmer all remaining ingredients uncovered for 40 minutes, stirring frequently
Pour hot sauce over fried wings and serve immediately