Top Moments of Chopped After Hours: Whiskey and Wings

Judges Scott Conant, Marc Murphy and Geoffrey Zakarian take on the entree basket from the Whiskey and Wings episode.

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Anders Krusberg ©© 2016, Television Food Network, G.P. All Rights Reserved

Winging It, Drinking It

"You three, really," says Ted as Scott, Marc and Geoffrey walk into the kitchen for some fun and cooking. They'll have to come up with creative entrees, using turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. Before they start, the guys throw back shots of whiskey. "Let's wing it," says Geoffrey as they toast the viewers.

Who's the Bigger Attention Hog?

"Now this is really chopped," says Geoffrey, loudly cutting up a turkey wing for his chili. "Obviously Geoffrey needs a lot of attention," says Marc, who tries to one-up his fellow chef with a louder move. "Oh, no! The cleaver broke the board," yells Marc after coming down hard on a turkey wing. "Murphy, that's coming out of your check," Ted yells.

Showing Off Some Skills

"Oh, you're just showing off now," Marc calls over to Scott, who's making blue cheese dumplings for his turkey wing soup. "Let's hope it tastes good, otherwise it's going to be embarrassing for you," adds Marc. "This is a wing and a prayer," jokes Scott.

Boozy Pasta for Everyone

"It's going to be pasta al whiskey," says Marc, cooking a tomato sauce and a flavorful broth, which he combines for his dish. "Are you feeding an army over there?" Scott asks Marc, questioning why the chef has so many plates. "I want to make sure everyone's happy," says Marc, intending to serve the crew too.

Sensually Saucing It Up

"Now it's just going to cook and get some love," says Geoffrey after he adds a hot sauce he made from toasted and reconstituted chiles to his chili, which he plans to top with fried and spiced tortilla strips and a blue cheese pico de gallo. "I think that's my favorite part," says Ted after tasting it.

Some Clucking Fun on the Job

When Scott says he needs more wings, Ted surprises the chefs with a load of rubber chickens falling from the ceiling. "That really paid off, didn't it?" Ted asks after seeing the guys laughing off the prank. "Five minutes on the clock," Ted says, reminding them it's back to serious cooking.

Veiled Compliments

"Say whatever you want about Geoffrey Zakarian — and we do — that guy can cook," says Scott of Geoffrey's chili. "This reminds me of penne alla vodka," says Geoffrey of Marc's pasta, which Scott and Ted appreciate for the caramel notes from the whiskey. "You would think this broth had been cooking for hours," Marc says of Scott's very flavorful soup.

Watch More Chopped After Hours

Catch up on previous After Hours web-exclusive videos, and visit Food Network's Chopped page for more insider coverage of the show.

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