Tuesday, June 26, 2018

Bloody Mary Grilled Chicken Wings with Horseradish Dip

There are a lot of hidden gems at the farmers market. This past weekend we picked up some locally produced bloody mary mix (Brewt's) that is so fresh and tangy. I love any pre-made mixes where I can read and understand the ingredient label! To say it made a good marinade for chicken wings is an understatement. These wings are sweet, salty and smoky and they pair perfectly with the creamy horseradish dip. 

Serve these as a party appetizer or serve them as a meal with roasted veggies and quinoa.



1. Place chicken wings in a large mixing bowl and toss with olive oil, celery seed, salt and pepper.

2. In a separate bowl, whisk the bloody mary mix and brown sugar together. Reserve 1/3 of the sauce for brushing on the wings while they grill; pour the remaining sauce over the wings and place in the fridge for at least 2 hours (overnight is fine).



3. Once the wings have marinated, preheat grill to medium (about 350 degrees). Grill the wings for 25 minutes, flipping occasionally and brushing with sauce as you go.



4. Meanwhile, combine the horseradish dip ingredients together in a mixing bowl. Transfer to a serving dish.


5. Place the chicken wings on a serving platter with celery sticks and horseradish dip on the side.





Bloody Mary Grilled Chicken Wings with Horseradish Dip
Serves 4 (as a meal) or 8 (as an appetizer)

All you need:
3 pounds chicken wings (I used Smart Chicken)
1 tablespoon olive oil
1 teaspoon celery seed
Salt and freshly cracked black pepper, to taste

2 cups bloody mary mix (I used Brewt's)
2 tablespoons brown sugar

Horseradish Dip
1 cup plain whole milk Greek yogurt
1/2 cup mayo
2 tablespoons prepared horseradish
Zest and juice of 1 lemon
Salt and freshly cracked black pepper, to taste

All you do:
1. Place chicken wings in a large mixing bowl and toss with olive oil, celery seed, salt and pepper.
2. In a separate bowl, whisk the bloody mary mix and brown sugar together. Reserve 1/3 of the sauce for brushing on the wings while they grill; pour the remaining sauce over the wings and place in the fridge for at least 2 hours (overnight is fine).
3. Once the wings have marinated, preheat grill to medium (about 350 degrees). Grill the wings for 25 minutes, flipping occasionally and brushing with sauce as you go.
4. Meanwhile, combine the horseradish dip ingredients together in a mixing bowl. Transfer to a serving dish.
5. Place the chicken wings on a serving platter with celery sticks and horseradish dip on the side.

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