Wing Wednesday: Bloody Mary Wings

If you like the spicy heat from a Bloody Mary, you'll love these wings! You can certainly adjust the amounts in this recipe to give you the heat you want. A slow bake for the wings after being coated with  Cayenne Chili Oil, helps to render the fat from the wings so that when you raise the heat level for the second baking, they can crisp up nicely.

The Cayenne Chili Oil is made by crushing 12 pounds of fresh, whole, ripe cayenne chilies for each gallon produced.  The oil and chilies are fused together for two hours before decanting and filtering, so YES, it's HOT!!!!

For the wings:

2 - 2 1/2 lbs. chicken wings, separated and tips removed

1 - 2 t. cayenne chili oil

salt

pepper

Preheat oven to 275 degrees F. Spray a baking sheet with non-stick spray.

Place wings in a large bowl and drizzle with cayenne chili oil. Lightly salt and pepper and toss to completely coat the wings.

Place wings in a single layer on the baking sheet. Bake wings for 30 minutes. Remove from oven and turn wings over and return to oven for 10 more minutes.

While the wings are baking, make the sauce.

For the sauce:

1 cup ketchup

2 T. prepared horseradish

1 t. fresh lemon juice

1 T. Worcestershire sauce
1 t. minced garlic

1/2 t. Tabasco Sauce (or your favorite hot sauce)

1/2 t. celery seeds
**you can certainly add a shot of vodka if you want!

Combine all ingredients in a medium bowl. Set aside. 

After the wings have finished the second bake, remove from oven and increase oven temperature to 375 degrees F.

Using a silicone pastry/basting brush, brush Bloody Mary Sauce mixture over wings. Let wings bake 10 minutes, remove from oven and carefully turn wings over and cover this side with Bloody Mary Sauce.

Return to oven until the sauce has glazed and is bubbling, about 10 minutes.  Serve immediately with additional sauce on the side if desired. Don't forget the celery sticks!

Another option for the sauce.  It would make a KILLER dipping sauce for shrimp or oysters!