YIELDS: 8 - 10
Oh. My. Goodness! Who knew throwing chicken wings in a Bloody Mary would make for my new favorite make-at-home wings and the horseradish dip makes for a great change up to the standard ranch or blue cheese.
Great for game day or as a brunch appetizers. And make yourself your own Bloody Mary while your in the kitchen. Why not? Thats what game day is for.
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. Swerve sugar substitue
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
In a large bowl, drizzle wings with oil. Season with celery salt and black pepper and set aside.
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.
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.
Preheat oven to 425.
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.
Meanwhile, in a small saucepan over medium heat, add marinade. Bring to a simmer and cover until reduced by half.
When wings are ready, brush them with the thickened sauce and broil on high for 3-5 minutes.
Make dip: In a small bowl, whisk together sour cream, horseradish and dill. I like to make the dip ahead of time and chill. This gives the flavors time to meld.