Fall is in the air and so is the smell of baked goods, homemade soups, hearty chili’s, savory Crock-Pot dishes, casseroles and everything and anything that pumpkin can find its way into.
It’s the perfect time of year for foods that warm and comfort us. Best way to describe it : FOOD FOR THE SOUL
I’ll be sharing some of my favorite fall foods including some other awesome Autumn recipes from other bloggers who have shared their Fall favorites.
That being said I had recently been craving some Pumpkin Zucchini Bread so I decided to make a loaf. I got the Pumpkin and zucchini last weekend when I went to the Pumpkin Patch which is also a farm. They had lots of fresh goodies for a little of nothing. I love getting produce for a bargain. The remaining ingredients needed, I already had and didn’t have to purchase.
yes… indulge yourself THIS HALLOWEEN.. ALL BLACK EVERYTHING … INCLUDING .. WINGS …. are you into.. if so… here ya go …
Hot sauce? Check. Bloody Mary mix? Check. The creepiest, most vile-looking chicken wings you’ve ever seen? You better believe it. If there’s ever a time to eat something that looks like it flew straight out of hell, it’s Halloween. Of course, this recipe from Smoky Ribs BBQ also packs enough flavor to be a part of your grill game year-round.
- 24 ounces Louisiana hot sauce
- 1 tablespoon black food dye
- 18-24 fresh whole chicken wings
- 1½ cups Bloody Mary mix
- Splash hot sauce, to taste
- 3-4 splashes Worcestershire sauce
- ½ lime, juiced
- Red food dye
- Cornstarch slurry
- Celery salt
- Fresh-cracked black pepper, to taste
- Combine 24 ounces of hot sauce with 1 tablespoon of black food dye, and mix well.
- Place the chicken wings into a 1-gallon Ziploc bag and cover them with black hot sauce. Seal, and toss the chicken in the marinade until thoroughly covered. Place the bag in the refrigerator and flip it every 30 minutes for 3 hours.
- While the chicken is marinating, pour the Bloody Mary mix into a pot. Bring it to a simmer, and then add several dashes of hot sauce, Worcestershire sauce, lime juice, and 1 tablespoon of red food dye. Bring the mixture to a simmer again, and add 2 tablespoons of cornstarch slurry to thicken.
- Remove the wings from the Ziploc bag. Place them in a shallow dish to catch the drippings, and inject the Bloody Mary mixture into the drumettes and the flats of each wing. Once all wings are fully injected, place them on a grill or smoker over indirect heat. Season with celery salt and pepper, and cook until they reach an internal temperature of 170°F.
- Remove the wings from the grill. Garnish with fresh parsley, and serve with celery sticks and the dressing of your choice. (Note: Because of the vibrancy of the Bloody Mary injection, the wings will look and appear raw even when fully cooked, which is why it’s important to check them with an internal thermometer before taking them off the grill.)
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