If you’re not familiar with Moxie, it’s a Maine beverage with a rich history and a bitter aftertaste. Those who have tried it typically fall into one of two categories: those who abhor it, and fanatics. I, like my father before me, am one of the latter type.

Moxie has a list of food and beverage recipes on their site, called Moxology, one of them is a wing sauce. This is an adaptation of that recipe, with some substitutions and some additions, because it is my firm belief that there’s just no point in eating wings if they’re not hot.

We had these on one of the first nights that was warm enough to eat supper on the front porch. To cool down, Ian had a beer, but in the spirit of the recipe, I mixed myself a drink called a Nor’Easter — Moxie and dark rum. This has already become my favorite hot wing recipe — preferable even to my own double-sauced Buffalo wings!

Moxie Sriracha Wings

2 lbs chicken wings

1 1/2 c Moxie (not diet)

2 tbsp melted butter

2 tbsp ketchup

2 tbsp yellow mustard

2 tbsp Worcestershire sauce

1 tbsp minced garlic

1/4 c sriracha

1/4 c brown sugar

1 medium onion, peeled

Salt and pepper, to taste

Puree together everything from the Moxie down and marinate the wings in it for at least an hour. Grill or bake on a rack until the juices run clear (about 25 minutes at 350°F.) You could maybe dip these in ranch if you wanted, but you don’t really need to!