Baton Rouge Chicken Wings

• Marinade
• 24 chicken wings
• 1 cup beer
• 1 cup chicken stock
• 1 tablespoon olive oil
• 4 garlic cloves (blanched, peeled and pureed)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• Seasoning
• 4 tablespoons butter
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• salt (if needed)

1. remove tips from chicken wings.
2. place wings in a bowl and mix in marinade ingredients.
3. chill for 2 hours in fridge.
4. preheat over to 450*F.
5. remove wings from marinade.
6. melt butter in a cast iron pan over medium heat.
7. add seasonings and chicken wings.
8. mix well and cook for 7 minutes over medium heat as you keep stirring.
9. add salt if needed.
10. transfer pan to oven and bake for 10 minutes.

marinade, chicken, beer, chicken stock, olive oil, garlic, worcestershire sauce, hot pepper, butter, cayenne pepper, black pepper, oregano, basil, thyme, rosemary, salt

Taken from www.food.com/recipe/baton-rouge-chicken-wings-361813 (may not work)