Hot DAMMIT .. BAT WINGS FOR THE FUNCTION ….

black-wings

 

 

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.

INGREDIENTS:

  • 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

BAT WINGS

DIRECTIONS:

  • 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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Yes Crockpot Coconut Lime Chicken…

Crockpot-Coconut-Lime-Chicken-1It’s summertime , and clearly it’s too damn hot to be toiling over the stove or oven all day.. The perfect remedy for the girl on the go , or the homemaker who also happens to hold down a full time job.. coupled with a hungry family ; A CROCK POT.. ( hears angels sing) …. The Crock Pot has been the key for me , my mama , her mama , yo mama etc, they have all utilized this amazing piece of culinary PLUG IN wizardry for beans and greens while they sleep in. It makes Oxtails and Beef rib tips just slide off the bone. Nothing can compare to the free feeling of simply  tossing some seasonings, veggies, and meat of choice .. ( or not) into that big ole pot , simmer it on low and carry on with the day ( or take your ass to sleep)  .  It works for Sunday dinners and those quick weekday dinners after work , when you are too tired to look at a pot and too HUNGRY to stand for 30 minutes cooking ANYTHING.. Cook while you work or twerk .. but just let it sim simmahh by itself for a few hours.. During the summer we will be hooking you guys up with all kinds of Crock Pot ideas.  We cater to the comfortable stoner here . we need breaks and we also like food HA!!    The wonderful people over at The CrockPot Gourmet have prepared a delicious Coconut Lime Crock Pot Chicken that is truly divine.. just pair it up with a quick salad and there you have it .. Dinner is served !!!

Crockpot-Coconut-Lime-Chicken-6 (1)

Recipe is on the next page..   Continue reading