Ingredients
1 family pack chicken wings (20 to 30 wings)
A 20 sack seasoned salt (2 dime bags or 2 tablespoons)
1 dime bag pepper
1 cup brown ale
Thai hot sauce
3/4 cup balsamic vinegar
2 tablespoons minced garlic
1 medium white onion, chopped
One 4-ounce can diced jalapeños
Two 10 3/4-ounce cans condensed cream of chicken soup
Assorted colored bell peppers (2 should do)
Procedure
1. First, get your oven preheat to 350°F.
2. Place you chicken into a large bowl. It’s time to get your chicken ready to receive the seasoning! Drop in your 20 sack of seasoned salt, followed by your dime bag of black pepper.
3. Mix 1 cup of brown ale with about 5 little drops of Thai hot sauce and pour it over your chicken. Bawk, bawk, motherfucka!
4. Now drizzle the balsamic vinegar and slap your chicken around the bowl.
5. Toss in the garlic. Don’t worry, it won’t be all garlicky and shit.
6. Drop in the chopped onion. Get your hands in there again, making sure to caress the chicken and get it all covered up in those juices. Shaka!
7. Liberally toss in a handful of jalapeños. Zulu!
8. Pour in the cream of chicken soup. It’s like gravy, baby.
9. Get in there and mix it up one last time.
10. Now before you go and chop up your bell peppers, make sure to remove those produce stickers. After that, place them inside with your chicken.
11. Pour the chicken and the sauce into a large baking dish. Cook your chicken until it falls off the bone. In layman’s terms, about 40 to 50 minutes.
12. Bring your ass to the motherfuckin’ table. It’s time to eat some Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken!
