Baton Rouge Chicken Wings - cooking recipe

Ingredients

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)

Preparation

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