“Queued up from our Latin American roots, we smoked those wings in a mixture of white oak and Mesquite, then we took a sharp left turn and flash fried those browned bird wings. Then they were glazed in a blend of Jim Beam, raw sugar and Fresno peppers. Once candied and the bourbon pepper mixture is stuck all over, they are ready to be dipped in a blue cheese, chard jalapeño mixture. The whole thing goes down like a caramelly, spicy, charred oak barrel on steroids.”