Let's face it — no Super Bowl party is complete without wings. Whether they are basking in the slow cooker or baking in the oven (or being picked up in a bucket before the big game), chicken wings are one food item that pairs perfectly with football.

But, you are cool. You are different. You are unique. Your wings should be, too.

Borrowed from Delish, this Bloody Mary Wings recipe is going to make you stand out to your guests — especially those guests who like to enjoy an old-fashioned brunch staple. Joining together traditional Bloody Mary ingredients (vodka and tomato juice) with traditional BBQ Wings ingredients (hot sauce and Worcestershire), Bloody Mary Wings will certainly be a touchdown in your group.

Bloody Mary Wings Recipe:


For the wings:

3 lb. chicken wings
1 tbsp. vegetable oil
celery salt
Freshly ground black pepper
3 c. tomato juice
2/3 c. vodka
3/4 c. brown sugar
1/3 c. Hot sauce, such as Tabasco
1 tbsp. horseradish
1 tbsp. Worcestershire sauce
Juice of 1 lemon
kosher salt
Freshly ground black pepper

For the dip:

2/3 c. sour cream
2 tsp. horseradish
2 tsp. chopped dill

DirectionsPreheat oven to 425.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.

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. Serve.

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