Chicken Wings in Bloody Mary Sauce
Main Dishes • European
Description
A wonderful recipe, we didn't expect such a vibrant flavor and perfect balance. The wings first soaked up the tomato sauce — just like the one made for a Bloody Mary. Then, before frying, we combined them again — but the sauce was reduced beforehand, which gave the chicken a nice glaze. The recipe also mentions sour cream — it should be mixed with the wings at the very end. Do not overlook this step: the cool sour cream nicely balances the bold flavor of the chicken and sauce — it's just right! As for the marinade used, there's no need to discard it — just store it in the fridge, and you'll have a great base for a michelada; you just need to find the right beer. And of course, the classic Bloody Mary cocktail as an accompaniment to dinner is always a great idea.
Ingredients
- Duck wings 0 lbs
- Vegetable Oil 1 tablespoon
- Dried celery leaves to taste
- Ground Black Pepper to taste
- Spiced Tomato Juice 15 fl oz
- Vodka 5 fl oz
- Brown Sugar 5 oz
- TABASCO® 2 spoons
- Horseradish Leaves 1.60 spoons
- Worcestershire Sauce 1 tablespoon
- Lemon 1 piece
- Salt to taste
- Sour Cream 5 oz
- Chopped Green Onions 2 spoons
Step-by-Step Guide
Step 1
Light the grill.
Step 2
Remove the tips of the wings.
Step 3
Mix dried celery with salt in equal proportions.
Step 4
Place the wings in a large bowl. Pour in the vegetable oil. Add celery salt and black pepper. Set aside.
Step 5
In another large bowl, prepare the "Bloody Mary": combine tomato juice, vodka, brown sugar, Tabasco, a tablespoon of horseradish, Worcestershire sauce, and lemon juice. Whisk until fully dissolved, and season with salt and pepper.
Step 6
Pour the 'Bloody Mary' over the wings. Make sure that all the wings are fully submerged in the mixture.
Step 7
Cover the bowl with plastic wrap. Let it marinate in the refrigerator for at least one hour.
Step 8
Using tongs, remove the wings from the bowl and place them on the grill rack. Roast until golden brown and crispy.
Step 9
While the wings are frying, reduce the sauce directly on the coals until it reaches a thick sour cream consistency.
Step 10
Brush the nearly cooked wings with the thickened sauce and fry for another 3–5 minutes.
Step 11
In a small bowl, mix together sour cream, horseradish, and finely chopped dill.
Step 12
Drizzle the wings with the prepared sauce.
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