Drunken Chicken Wings (Peek Gai Mao Daeng)

1 1/2 pounds chicken wings

Marinade:
1 tablespoon fish sauce
1/4 cup thinly sliced lemon grass
10 to 15 cloves garlic, crushed
1 tablespoon freshly-ground black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped cilantro (including roots if possible)
1/4 cup tomato catsup
1/4 cup bourbon whiskey

Mix the marinade. Stir in the wings until thoroughly coated and let marinate for 12 to 24 hours in the refrigerator.

Grill the wings over fairly high heat until cooked through. Serve with Dipping Sauce.

Dipping Sauce:
4 parts mayonnaise
4 parts tomato catsup
1 part hot chili sauce