1 lb fresh organic chicken wings, cleaned

1 cup ketchup, low-sodium

1/2 cup beer (your favorite)

1/2 cup honey

1/3 cup onion, grated

2/3 cup rice vinegar

1/4 cup Worcestershire sauce

1 tablespoon yellow mustard

1 tablespoon chipotle in adobo sauce, minced

4-5 dried apricot

3 tablespoons Judson Todd Allen’s CHEF BLEND Hot Sauce

1/2 tablespoon lemon juice

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon black pepper

1 teaspoon fresh parsley, finely chopped

Preheat charcoal grill for medium heat (350-400 degree F).

In a medium heavy pot, add all ingredients. Over medium-high heat, whisk to fully combine. Cook for about 10 minutes.

Remove sauce, let cool and add to a heat protected blender. Blend sauce until smooth.

Transfer sauce back to the pot over a medium-high heat and reduce sauce down until thickened while stirring frequently.

Use approximately ½ cup of sauce to marinade chicken wings. Transfer to heated grill and cook for 10-15 minutes eat or until a beautiful charred crust has formed and chicken is fully cooked.

Remove wings from grill and place in a large mixing bowl. Add ½ cup of BBQ sauce and parsley and toss. Serve with grilled carrots and peppers.