Chicken Wings in Bloody Mary Sauce
6 servings
45 minutes
A wonderful recipe, we ourselves did not expect such a bright taste and precise balance. First, the wings absorbed the tomato sauce well - exactly the same as that prepared for Bloody Mary. And then before frying, we combined them again - only the sauce was first evaporated, due to which the bird turned out glazed. The recipe also mentions sour cream - it must be combined with the wings at the very end. In no case neglect this point: quiet sour cream well balances the bright taste of chicken and sauce - just right! And as for the marinade used, you do not need to pour it out - put it in the refrigerator, and here you have an excellent base for michelada, all that remains is to find a suitable beer. Well, no one has canceled the classic Bloody Mary cocktail as an addition to dinner either.
1
Light the grill.
2
Free the wings from the outer phalanges.
3
Mix dried celery with salt in equal proportions.
- Dried celery leaves: to taste
- Salt: to taste
4
Place the wings in a large bowl. Pour vegetable oil over them. Add celery salt and black pepper. Set aside.
- Chicken wings: 1 kg
- Vegetable oil: 1 tablespoon
- Dried celery leaves: to taste
- Ground black pepper: to taste
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.
- Tomato juice: 500 ml
- Vodka: 150 ml
- Brown sugar: 100 g
- Tabasco original red pepper sauce: 2 tablespoons
- Horseradish: 1.6 tablespoon
- Worcestershire sauce: 1 tablespoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Pour the 'Bloody Mary' into the wings. Ensure that all wings are fully submerged in the mixture.
- Chicken wings: 1 kg
7
Cover the bowl with plastic wrap. Leave to marinate in the refrigerator for at least an hour.
8
Remove the wings from the bowl with tongs and place them on the grill rack. Bake until golden brown and crispy.
9
While the wings are frying, reduce the sauce directly on the coals to a thick sour cream consistency.
10
Coat the almost ready wings with thickened sauce and fry for another 3-5 minutes.
11
In a small bowl, mix sour cream, horseradish, and finely chopped dill.
- Sour cream: 150 g
- Horseradish: 1.6 tablespoon
- Chopped dill: 2 teaspoons
12
Pour the sauce over the wings.
- Sour cream: 150 g
- Horseradish: 1.6 tablespoon
- Chopped dill: 2 teaspoons
