Recipe: Bloody Mary Chicken Wings with Rub and Sauce (grilled)

BLOODY MARY CHICKEN WINGS

15 whole, fresh chicken wings
FOR THE BLOODY MARY RUB:
2 tablespoons celery salt
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/2 teaspoon ground cayenne pepper
FOR THE BLOODY MARY SAUCE:
1 1/2 cups V-8 vegetable juice
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco Garlic Sauce
1 lemon, juiced
1 teaspoon salt
Prepared horseradish (optional)
FOR SERVING:
Russian vodka
Celery sticks

With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly, but don't cut them all the way through.

In a small bowl, mix together the rub ingredients. Sprinkle over the chicken wings, coating them evenly.

Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden.

Meanwhile, mix the sauce ingredients together and set aside. Put the vodka in the freezer.

Transfer the wings to an aluminum-foil pan. Pour the sauce over the wings, tossing to coat. Put the pan on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning.

Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery sticks and shots of ice-cold vodka.

Makes 15 servings
Source: The NFL Gameday Cookbook by Ray "Dr. BBQ" Lampe