• Sarah Hiers

Bloody Mary BBQ Sauce for Chicken Wings or Ribs

Updated: Jan 11


YIELDS: 8 - 10

Oh. My. Goodness!

Make ahead goodness! Who knew throwing chicken wings in a Bloody Mary would make for my new favorite make-at-home wings. Great for game day or appetizers. Or, just for dinner.

FOR THE WINGS

3 lb. chicken wings

1 tbsp. Avocado oil

celery salt

Freshly ground black pepper

3 c. tomato juice

2/3 c. vodka

1/4 c. coconut sugar (optional)

1/3 c. Chohula Hot sauce (Or hot sauce of your choice)

1 tbsp. horseradish

1 tbsp. Worcestershire sauce

Juice of 1 lemon

kosher salt

Freshly ground black pepper

FOR DIP

2/3 c. Sour Cream

2 tsp. horseradish

2 tsp. chopped dill

Directions

PREP TIME: 1:00

TOTAL TIME: 2:00

  1. Preheat oven to 425.

  2. In a large bowl, drizzle wings with oil. Season with celery salt and black pepper and set aside.

  3. In another large bowl, combine tomato juice, vodka, brown sugar, hot sauce, horseradish, Worcestershire sauce and lemon juice. Whisk until fully incorporated and season with salt and pepper.

  4. Pour bloody Mary mixture over wings until they are fully submerged, reserving some to reduce. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least an hour.

  5. When an hour has passed, remove wings from the bowl with tongs and place on a large baking sheet. Roast 45 minutes, or until golden and crispy.

  6. Meanwhile, in a small saucepan over medium heat, add marinade. Bring to a simmer and cover until reduced by half.

  7. When wings are ready, brush them with the thickened sauce and broil on high for 3-5 minutes.

  8. Make dip: In a small bowl, whisk together sour cream, horseradish and dill. Serve.

#chickenwings #bloodymary #Chohula #bloodymarychickenwings #pastureraised

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