Butter - 1 cup (2 sticks)
Chapala hot sauce - 1/3 cup for a good tingle, 1/2 cup for nuclear
Oregano leaves (dried) - 1 1/2 teaspoon
Basil leaves (dried) - 3/4 teaspoon
Marjoram leaves (dried) - 1/2 teaspoon
Rosemary leaves (dried) - 1/2 teaspoon
Thyme leaves (dried) - 1/2 teaspoon
Salt - 1 teaspoon
Garlic - 1 tablespoon fresh minced or 1 teaspoon powder
Fresh lemon juice - 3 tablespoons
Chicken wings - 12, cut at joints, discard tips (or make broth)

 
Preheat oven to 450 degrees.

In a heavy saucepot, melt the butter, add Chapala, lemon juice, garlic and herbs.

Simmer over medium heat for 15 minutes.

Arrange split wing pieces in one layer in ovenproof baking dish. Brush lots of sauce (about half) over both sides of wings and bake for 30 minutes. Turn heat up to 475 degrees and finish for 10 to 15 minutes (until mahogany and crisp). Puree remaining sauce in blender or food processor to “smooth out” and pour over the finished wings.

Don’t limit your options to “aves” (fowl) – try this devilish sauce over grilled and roasted veggies (corn and potatoes are especially susceptible to its charms).