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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Call Donkey… IT’S WAFFLES ON HALLOWEEN!!!!

How awesome is this …

Pumpkin Pie Waffles.. have em for breakfast or a late night MUNCHIE TREAT lol.

2 Tbsp. melted butter, plus extra for griddle
1/2 Cup pumpkin puree
1/4 Cup packed brown sugar
1 Tsp. pumpkin pie spice (or combine ground cinnamon, ginger, nutmeg, and clove to make your own)
Pinch of salt
1/2 cup + 3 Tbsp. whole wheat flour
1/2 Tbsp. baking powder
1/4 Tsp. baking soda
1/2 cup whole milk
1/4 cup plain yogurt
1 egg
1 Tsp. vanilla extract

1. Preheat waffle iron. If you want to keep your waffles warm until serving time, preheat your oven to 150 F. Melt the butter in a small sauce pan or bowl in the microwave and set aside.

2. In a bowl combine the pumpkin puree with the sugar, pumpkin pie spice, and salt. Mix well.

3. Beat in the egg. Add the milk, yogurt and vanilla and stir with a spatula to combine. It is OK if the mixture is lumpy.

4. Combine the flour with the baking powder and baking soda. I do this right in the measuring cup and give it a little stir. Then add the dry ingredients into the liquid and stir until combined. Fold in the melted butter.

5. I do recommend lightly greasing the plates of your waffle iron with some melted butter. I have never before done this with any other waffle recipe, but these ones are really sticky!  Use a large spoon or ice cream scoop to spoon the batter onto your iron, and spread them with a spatula a bit to even them out. They are usually done when the iron stops steaming.

Optional Toppings: Whipped cream, toasted nuts, toasted pecans, pure maple syrup and cinnamon. Also goes lovely with a cup of Chai tea too.